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Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation

Crossref DOI link: https://doi.org/10.1007/s11947-016-1760-8

Published Online: 2016-06-24

Published Print: 2016-10

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

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