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Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
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Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine

P M Izquierdo Cañas1, S Gómez Alonso, P Ruiz Pérez

  • 1Instituto de la Vid y del Vino de Castilla-La Mancha, Crta. Toledo-Albacete s/n 13700 Tomelloso, Ciudad Real, Spain. pmizquierdo@jccm.es

Journal of Food Protection
|May 14, 2009
PubMed

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