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Content of biogenic amines in a Chardonnay wine obtained through spontaneous and inoculated fermentations.
J Agric Food Chem. 2002 Aug 14;50(17):4895-9. doi: 10.1021/jf011653h.
J Agric Food Chem. 2002.
PMID: 12166978
Influence of a Saccharomyces cerevisiae selected strain in the volatile composition of rosé wines. Evolution during fermentation.
Fraile P, Garrido J, Ancín C.
Fraile P, et al. Among authors: ancin c.
J Agric Food Chem. 2000 May;48(5):1789-98. doi: 10.1021/jf990716h.
J Agric Food Chem. 2000.
PMID: 10820096
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Relation between Fatty Acid Content and Its Evolution during Fermentation and Utilization of Free Amino Acids in Vacuum-Filtered Viura Must.
Ayestarán B, Garrido J, Ancín C.
Ayestarán B, et al. Among authors: ancin c.
J Agric Food Chem. 1998 Jan 19;46(1):42-48. doi: 10.1021/jf970327s.
J Agric Food Chem. 1998.
PMID: 10554194
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