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2016•CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach)Open access

The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine

Tomás Román, Barnaba, Chiara, Giorgio Nicolini, Larcher, Roberto, Nardin, Tiziana, Debiasi, L.

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Key concepts: Tyrosol, Hydroxytyrosol, Wine, White Wine, Food science, Yeast, Strain (injury), White (mutation)

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