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Amino Acid and Ammonium Utilization by Saccharomyces cerevisiae Wine Yeasts From a Chemically Defined Medium

V. Jiranek, P. Langridge, P. A. Henschke
Am J Enol Vitic. January 1995 46: 75-83; published ahead of print January 01, 1995
V. Jiranek
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P. Langridge
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P. A. Henschke
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Article Information

vol. 46 no. 1


Published By 
American Journal of Enology and Viticulture
History 
  • Published online January 1, 1995.

Copyright & Usage 
Copyright 1995 by the American Society for Enology and Viticulture

Author Information

  1. V. Jiranek,
  2. P. Langridge and
  3. P. A. Henschke
  1. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064
  2. Department of Plant Sciences, Waite Campus, The University of Adelaide, Private Bag 1, Glen Osmond, South Australia 5064, Australia.

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Vol 46 Issue 1

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Amino Acid and Ammonium Utilization by Saccharomyces cerevisiae Wine Yeasts From a Chemically Defined Medium
V. Jiranek, P. Langridge, P. A. Henschke
Am J Enol Vitic.  January 1995  46: 75-83;  published ahead of print January 01, 1995

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Amino Acid and Ammonium Utilization by Saccharomyces cerevisiae Wine Yeasts From a Chemically Defined Medium
V. Jiranek, P. Langridge, P. A. Henschke
Am J Enol Vitic.  January 1995  46: 75-83;  published ahead of print January 01, 1995
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