ACIDO TARTARICO – Lafood Wine – Biotecnologie per enologia
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Biological acidification of “ Vino Santo di Gambellara ” by mixed fermentation of L. thermotolerans and S. cerevisiae . Role of nitrogen in the evolution of fermentation and aroma profile
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84579 PDFs Review articles in WINE
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Le aziende partner si presentano - Assoenologi
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Laffort Ácido tartárico (1 kg) Vino
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Biological acidification of “ Vino Santo di Gambellara ” by mixed fermentation of L. thermotolerans and S. cerevisiae . Role of nitrogen in the evolution of fermentation and aroma profile
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ACIDO TARTARICO – Lafood Wine – Biotecnologie per enologia
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essedielle - ACIDO TARTARICO P1
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ACIDE TARTRIQUE - Acidificazione - Enologia - LAFFORT®
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Le aziende partner si presentano - Assoenologi
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Tannini – Lafood Wine – Biotecnologie per enologia
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VANILLA SMELL – Lafood Wine – Biotecnologie per enologia
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ACIDO TARTARICO – Lafood Wine – Biotecnologie per enologia
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Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics - ScienceDirect
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Le aziende partner si presentano - Assoenologi
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PDF) Alimentazione, Sostenibilità e Multiculturalità