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Comparison of a pectinolytic extract of Kluyveromyces marxianus and a commercial enzyme preparation in the production of Ives (Vitis labrusca) grape juice

Crossref DOI link: https://doi.org/10.1007/s11274-015-1828-z

Published Online: 2015-02-27

Published Print: 2015-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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