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2005•Food ChemistryRequires access

Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains

Pascale Chalier, Bérénice Angot, Dominique Delteil, Thierry Doco, Ziya Günata

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Key concepts: Isoamyl acetate, Ethyl hexanoate, Chemistry, Wine, Aroma, Aroma of wine, Yeast, Fermentation

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