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Journal: FermentationVolume: 8Number: 36
Article: The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine
  • Authors:
  • Kamil Prokes1,
  • Mojmir Baron1 and
  • Jiri Mlcek2
  • et al.
Link: https://www.mdpi.com/2311-5637/8/1/36

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