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Polyphenol transformations by malo-lactic bacteria during wine fermentation.

Apramita, Devi (2019) Polyphenol transformations by malo-lactic bacteria during wine fermentation. Doctoral thesis, AcSIR.

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Item Type: Thesis (Doctoral)
Uncontrolled Keywords: Malolactic fermentation, wine fermentation, mixed starter culture, yeast bacterial interactions
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2020 09:14
Last Modified: 09 Jul 2020 09:14
URI: http://ir.cftri.com/id/eprint/14424

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