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Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni

Audrey Bloem1, Aline Lonvaud-Funel, Gilles de Revel

  • 1UMR 1219 Enologie, Université Victor Segalen Bordeaux 2, INRA, ISVV, 351 cours de la Libération, F-33405 Talence Cedex, France.

Food Microbiology
|November 13, 2007
PubMed

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