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Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines272

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Documento 17- Del Barrio-Galán et al., 2019.pdf29

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Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines218

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Documento 17- Del Barrio-Galán et al., 2019.pdf9

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