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Effect of yeast hulls on stuck and sluggish wine fermentations: importance of the lipid component.

Munoz, E

Effect of yeast hulls on stuck and sluggish wine fermentations: importance of the lipid component. [electronic resource] - Applied and environmental microbiology Jun 1989 - 1560-4 p. digital

Publication Type: Journal Article

ISSN: 0099-2240

Standard No.: 10.1128/aem.55.6.1560-1564.1989 doi

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