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4. Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. Moreira N; Mendes F; Hogg T; Vasconcelos I Int J Food Microbiol; 2005 Sep; 103(3):285-94. PubMed ID: 16099313 [TBL] [Abstract][Full Text] [Related]
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