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James P Osborne

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Advances in Food and Nutrition Research|November 3, 2005
Bacteria important during winemakingJames P Osborne, Charles G Edwards
International Journal of Food Microbiology|July 6, 2007
Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentationJames P Osborne, Charles G Edwards
Journal of Agricultural and Food Chemistry|November 14, 2013
Metabolism of nonesterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensisLauren M Schopp, Jungmin Lee, James P Osborne, et al.
Journal of Agricultural and Food Chemistry|January 30, 2010
Systematic identification of yeast proteins extracted into model wine during aging on the yeast leesJeffrey D Rowe, James F Harbertson, James P Osborne, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Advances in Food and Nutrition Research|November 3, 2005
Bacteria important during winemakingJames P Osborne, Charles G Edwards
International Journal of Food Microbiology|July 6, 2007
Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentationJames P Osborne, Charles G Edwards
Journal of Agricultural and Food Chemistry|November 14, 2013
Metabolism of nonesterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensisLauren M Schopp, Jungmin Lee, James P Osborne, et al.
Journal of Agricultural and Food Chemistry|January 30, 2010
Systematic identification of yeast proteins extracted into model wine during aging on the yeast leesJeffrey D Rowe, James F Harbertson, James P Osborne, et al.
Pageof 1