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Complexity of the effects of pre-fermentation oxygenation, skin contact and use of pectolytic enzymes in white winemaking as revealed by comprehensive proteomics and volatilomics analysis.
Food Chem. 2024 May 15;440:138266. doi: 10.1016/j.foodchem.2023.138266. Epub 2023 Dec 22.
Food Chem. 2024.
PMID: 38150900
The profile of organic acids and polyphenols in apple wines fermented with different yeast strains.
Maslov Bandić L, Žulj MM, Fruk G, Babojelić MS, Jemrić T, Jeromel A.
Maslov Bandić L, et al. Among authors: zulj mm.
J Food Sci Technol. 2019 Feb;56(2):599-606. doi: 10.1007/s13197-018-3514-2. Epub 2018 Dec 4.
J Food Sci Technol. 2019.
PMID: 30906017
Free PMC article.
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