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W.F. Zandberg
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Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols
Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine
Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae
Host responses to Clostridium perfringens challenge in a chicken model of chronic stress
Development and Evaluation of a Vineyard-Based Strategy To Mitigate Smoke-Taint in Wine Grapes
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