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Effect of macerating enzymes on red wine aroma at laboratory scale: exogenous addition or expression by transgenic

J V Gil1, S Vallés

  • 1Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Apartado Postal 73, Burjassot, 46100 Valencia, Spain. giljv@iata.csis.es

Journal of Agricultural and Food Chemistry
|November 21, 2001
PubMed

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