Effect of β-Glycosidase Activity of<i>Oenococcus oeni</i>on the Glycosylated Flavor Precursors of Tannat Wine during Malolactic Fermentation
Eduardo Boido(Universidad de la República), Eduardo Dellacassa(Universidad de la República), Karina Medina(Universidad de la República), Francisco Carrau(Universidad de la República de Uruguay), Adriana Lloret(Fondazione Edmund Mach)
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