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Journal: Fermentation, 2022
Volume: 8
Number: 36

Article: The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine
Authors: by Kamil Prokes, Mojmir Baron, Jiri Mlcek, Tunde Jurikova, Anna Adamkova, Sezai Ercisli and Jiri Sochor
Link: https://www.mdpi.com/2311-5637/8/1/36

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