Comparison of Composition of Wines Made Using Liquid Starters of Saccharomyces cerevisiae W3 and OC2 and Active Dry Yeast Forms of the Same Strains
スポンサーリンク
概要
著者
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Yokotsuka K
Univ. Yamanashi Kofu
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Yokotsuka Koki
The Institute Of Enology And Viticulture Yamanashi University
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Yokotsuka Koki
Interdisciplinary Graduate School Of Medicine And Engineering & The Institute Of Enology And Vit
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Yokotsuka Koki
The Institute Of Enology And Viticulture
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Matsudo Toshihide
The Institute of Enology and Viticulture, Yamanashi University
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Matsudo Toshihide
The Institute Of Enology And Viticulture Yamanashi University
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Yokotsuka Koki
The Institute Of Ecology And Viticulture Yamanashi University
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