Identification of aurone glycosyltransferase with glycosidase activities from wine yeast
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Interamerican Society for Electron Microscopy (CIASEM)
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Flavour (aroma and taste) is the most important distinguishing characteristic of wine. Wine flavour is classified according to the sources of the different compounds contributing to it, this includes varietal, prefermentative, fermentative and postfermentative flavours.
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Except where otherwise noted, this item's license is described as Acceso restringido / Suscripción (Metadatos de producción científica)