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THE FREE AMINO ACIDS OF MUSTS AND WINES. III. EFFECT OF ADDED AMMONIA AND OF FERMENTATION TEMPERATURE ON THE FATE OF AMINO ACIDS DURING FERMENTATION |
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| Authors: | J. G. B. CASTOR T. E. ARCHER |
| Affiliation: | Department of Viticulture and Enology, University of California, Davis |
| Abstract: | |
| Keywords: | |