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2019 | 1 |
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Development and Interlaboratory Evaluation of an LC-MS/MS Method for the Quantification of Lysozyme in Wine Across Independent Instrument Platforms.
J AOAC Int. 2022 Mar 15;105(2):433-441. doi: 10.1093/jaoacint/qsab120.
J AOAC Int. 2022.
PMID: 34519763
Impact of cold soak duration on Cabernet Sauvignon fermentation and phenolic composition.
Lerno LA, Panprivech S, Ponangi R, Brenneman CA, Block DE, Oberholster A.
Lerno LA, et al.
J Sci Food Agric. 2019 Jan 30;99(2):805-815. doi: 10.1002/jsfa.9249. Epub 2018 Sep 3.
J Sci Food Agric. 2019.
PMID: 30003547
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