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Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast

✍ Scribed by A. Calabretti; F. La Cara; A. Sorrentino; M. Di Stasio; F. Santomauro; L. Rastrelli; L. Gabrielli; F. Limone; M. G. Volpe

No coin nor oath required. For personal study only.

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