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commercial yeast derivatives
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Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines
European Food Research and Technology
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10.1007/s00217-011-1633-3
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2011
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Vol 234
(2)
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pp. 231-244
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Cited By ~ 13
Author(s):
Rubén Del Barrio-Galán
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Miriam Ortega-Heras
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Montserrat Sánchez-Iglesias
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Silvia Pérez-Magariño
Keyword(s):
Volatile Compounds
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Red Wines
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Model Solutions
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Commercial Yeast
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Commercial Yeast Derivatives
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Phenolic And Volatile Compounds
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