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KMID : 0366119990270060491
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Korean Journal of Applied Microbiology & Bioengineering
1999 Volume.27 No. 6 p.491 ~ p.499
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Changes of Volatile Flavor Compounds of Seibel Grape Must during Alcohol Fermentation and Aging
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Abstract
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KEYWORD
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seibel grape must, Saccharomyces cervisiae, Schizosaccharomyces pombe, volatile flavor compounds
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Listed journal information
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