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glycosidases

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    Glucose and Ethanol Tolerant Enzymes Produced by Pichia (Wickerhamomyces) Isolates from Enological Ecosystems
    Tania Madrigal, Sergi Maicas, José J. Mateo Tolosa
    Am J Enol Vitic.  2013  64: 126-133  ; DOI: 10.5344/ajev.2012.12077
    Tania Madrigal
    1Department of Microbiology and Ecology, Universitat de València, Dr. Moliner 50, E-46100-Burjassot, Valencia, Spain.
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    Sergi Maicas
    1Department of Microbiology and Ecology, Universitat de València, Dr. Moliner 50, E-46100-Burjassot, Valencia, Spain.
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    José J. Mateo Tolosa
    1Department of Microbiology and Ecology, Universitat de València, Dr. Moliner 50, E-46100-Burjassot, Valencia, Spain.
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    • For correspondence: Jose.J.Mateo@uv.es
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    Assessment of the Aromatic Potential of Palomino Fino Grape Must Using Glycosidases
    Salvador Genovés, José V. Gil, Salvador Vallés, José A. Casas, Paloma Manzanares
    Am J Enol Vitic.  2005  56: 188-191  ; DOI: 10.5344/ajev.2005.56.2.188
    Salvador Genovés
    1Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain; 2Bodegas González-Byass S.A., Manuel M. González 12, 11403 Jerez de la Frontera, Cadiz, Spain.
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    José V. Gil
    1Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain; 2Bodegas González-Byass S.A., Manuel M. González 12, 11403 Jerez de la Frontera, Cadiz, Spain.
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    Salvador Vallés
    1Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain; 2Bodegas González-Byass S.A., Manuel M. González 12, 11403 Jerez de la Frontera, Cadiz, Spain.
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    José A. Casas
    1Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain; 2Bodegas González-Byass S.A., Manuel M. González 12, 11403 Jerez de la Frontera, Cadiz, Spain.
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    Paloma Manzanares
    1Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain; 2Bodegas González-Byass S.A., Manuel M. González 12, 11403 Jerez de la Frontera, Cadiz, Spain.
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    • For correspondence: pmanz@iata.csic.es
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    Glycosidase Activities of Three Enological Yeast Strains During Winemaking: Effect on the Terpenol Content of Muscat Wine
    Agnès Delcroix, Ziya Günata, Jean-Claude Sapis, Jean-Michel Salmon, Claude Bayonove
    Am J Enol Vitic.  1994  45: 291-296  ; DOI: 10.5344/ajev.1994.45.3.291
    Agnès Delcroix
    INRA, Institut des Produits de la Vigne, Laboratoire des Arômes et Substances Naturelles, 2 place Viala 34060 Montpellier Cedex 01, France.
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    Ziya Günata
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    Jean-Claude Sapis
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    Jean-Michel Salmon
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    Claude Bayonove
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