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"Formation of Ethyl Carbamate Precursors During Grape Juice (Chardonnay) Fermentation. I. Addition of Amino Acids, Urea, and Ammonia: Effects of Fortification on Intracellular and Extracellular Precursors." American Journal of Enology and Viticulture
39.3
(1988):
243-249.
Web. 28 Mar. 2024.