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Artículo

A quick screening method to identify b-glucosidase activity in native wine yeast strains: application of Esculin Glycerol Agar (EGA) medium

Etiquetas: Aromatizantes, Composición Química. Saccharomyces Cerevisiae, Glucósidos, Vino

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Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidases