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Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine.

作者信息

Sáenz-Navajas María-Pilar, Henschen Charlie, Cantu Annegret, Watrelot Aude A, Waterhouse Andrew L

机构信息

Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza (UZ), Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino -ICVV- (UR-CSIC-GR), Zaragoza, Spain.

Department of Viticulture and Enology, University of California, Davis, CA, United States.

出版信息

Food Res Int. 2018 Jun;108:505-515. doi: 10.1016/j.foodres.2018.03.081. Epub 2018 Apr 3.

DOI:10.1016/j.foodres.2018.03.081
PMID:29735086
Abstract
摘要

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