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“...The level of acetic acid, the main component of volatile acidity, is critical for wine quality. Its...”
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“... injury, its organization is altered by the repair process, compromising the physiological mechanical...”
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Article
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“... K and a strain rate range of 0.01~10 s-1 on Gleeble 1500. It was found that DRX softening is more...”
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Article
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“... by stabilization of its reducing environment, lipid peroxidation decrease and GR, GPx activities increase, events...”
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“...The use of flocculant cells of the yeast strain SchizosaFcharomyces pombe for the deacidification...”
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Article
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“... fermentation of lactose using strain NCYC869-A3/T1, a recombinant Saccharomyces cerevisiae flocculent strain...”
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Article
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“... problematic consequences regarding HSI is the recurrence rate and its non-decrease over the past decades...”
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Master thesis
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“... decrease of deformation temperature and the increase of strain rate, which can be represented by Zener...”
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Article
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