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American Chemical Society, Journal of Agricultural and Food Chemistry, 12(44), p. 3783-3788, 1996

DOI: 10.1021/jf960307a

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Peptides in Musts and Wines. Changes during the Manufacture of Cavas (Sparkling Wines)

Journal article published in 1996 by Victoria Moreno-Arribas ORCID, Encarnación Pueyo, M. Carmen Polo
This paper is available in a repository.
This paper is available in a repository.

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