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Malolactic fermentation of Tempranillo wine: contribution of the lactic acid bacteria inoculation to sensory quality and chemical composition

✍ Scribed by Rosa López; Isabel López-Alfaro; Ana Rosa Gutiérrez; Carmen Tenorio; Patrocinio Garijo; Lucía González-Arenzana; Pilar Santamaría

No coin nor oath required. For personal study only.

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