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Journal: Fermentation, 2025
Volume: 11
Number: 569
569
Article: Comparison of Gelatin and Plant Proteins in the Clarification of Grape Musts Using Flotation Techniques
Authors: by Áron Pál Szövényi, Annamária Sólyom-Leskó, Balázs Nagy, Zsuzsanna Varga, Noémi Aletta Németh and Diána Ágnes Nyitrainé Sárdy
Link: https://www.mdpi.com/2311-5637/11/10/569

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