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2by Angela Contreras, Magdalena Ribbeck, Guillermo D. Gutiérrez, Pablo M. Cañon, Sebastián N. Mendoza, Sebastián N. Mendoza, Eduardo Agosin“...Frontiers in Microbiology...”
Published 2018-03-01
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3by Waldo Acevedo, Pablo Cañón, Felipe Gómez-Alvear, Jaime Huerta, Daniel Aguayo, Eduardo Agosin“... the acidity of wine, improves flavor complexity and microbiological stability. Despite its industrial interest...”
Published 2020-07-01
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