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Christian E Butzke

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Journal of Microbiology and Biotechnology|May 28, 2011
Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wineChristian E Butzke, Seung Kook Park
Journal of Agricultural and Food Chemistry|December 11, 2003
Study of aged cognac using solid-phase microextraction and partial least-squares regressionVivian A Watts, Christian E Butzke, Roger B Boulton
Pageof 1

Showing results (1-10 of 2) with videos related to

Sort By:
Pageof 1
Journal of Microbiology and Biotechnology|May 28, 2011
Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wineChristian E Butzke, Seung Kook Park
Journal of Agricultural and Food Chemistry|December 11, 2003
Study of aged cognac using solid-phase microextraction and partial least-squares regressionVivian A Watts, Christian E Butzke, Roger B Boulton
Pageof 1