Publication: Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines.
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Abstract
Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines.
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Polysaccharide & Oligosaccharide, Rượu Champagne, Phân đoạn ép