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Page 1
Antioxidant properties of different products and additives in white wine.
Food Chem. 2015 Feb 1;168:107-14. doi: 10.1016/j.foodchem.2014.07.028. Epub 2014 Jul 11.
Food Chem. 2015.
PMID: 25172689
Emulsion PCR (ePCR) as a Tool to Improve the Power of DGGE Analysis for Microbial Population Studies.
Iacumin L, Cecchini F, Vendrame M, Comi G.
Iacumin L, et al. Among authors: vendrame m.
Microorganisms. 2020 Jul 23;8(8):1099. doi: 10.3390/microorganisms8081099.
Microorganisms. 2020.
PMID: 32717823
Free PMC article.
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Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR.
Vendrame M, Manzano M, Comi G, Bertrand J, Iacumin L.
Vendrame M, et al.
Food Microbiol. 2014 Sep;42:196-204. doi: 10.1016/j.fm.2014.03.010. Epub 2014 Apr 3.
Food Microbiol. 2014.
PMID: 24929737
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Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR.
Vendrame M, Iacumin L, Manzano M, Comi G.
Vendrame M, et al.
Food Microbiol. 2013 Aug;35(1):49-57. doi: 10.1016/j.fm.2013.02.007. Epub 2013 Mar 14.
Food Microbiol. 2013.
PMID: 23628614
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