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Production and characterization of a b-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine

Etiquetas: Enzimas, Glucosidasa, Vino, Vino Cabernet Sauvignon

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A time-course analysis of four-scale anaerobic digesters in relation to the dynamics of change of their microbial communities