The Effects Of Post-Fermentation And Post-Bottling Heat Treatment On Cabernet Sauvignon (V. Vinifera L.) Glycosides And Quantification Of Glycosidase Activities In Selected Strains Of Brettanomyces Bruxellensis And Oenococcus Oeni
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Book Details :
The Effects Of Post-Fermentation And Post-Bottling Heat Treatment On Cabernet Sauvignon (V. Vinifera L.) Glycosides And Quantification Of Glycosidase Activities In Selected Strains Of Brettanomyces Bruxellensis And Oenococcus Oeni