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Food Chemistry: X|March 4, 2026
Cyclodextrins improve grape must fermentability through their detoxifying effect on medium-chain fatty acidsNadia Gregori Galán, Antoni Canalda Sabaté, Arnau Just Borràs, et al.
Food Chemistry|October 6, 2024
Development of a model to study browning caused by tyrosinase in grape mustAitor García-Roldán, Antoni Canalda-Sabaté, Jordi Gombau-Roigé, et al.
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