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Influence of initial pH and sulfur dioxide content in must on wine fermentation by immobilized yeast in bacterial cellulose
Influence of initial pH and sulfur dioxide content in must on wine fermentation by immobilized yeast in bacterial cellulose
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Influence of initial pH and sulfur dioxide content in must on wine fermentation by immobilized yeast in bacterial cellulose

International Food Research Journal, 2010, Vol.17, p.743-749 [Peer Reviewed Journal]

ISSN: 1985-4668

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