Evaluating the Influence of Malolactic Fermentation Inoculation Practices and Ageing on Lees on Biogenic Amine Production in Wine

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dc.contributor.authorSmit AY
dc.contributor.authorDu Toit M
dc.date.accessioned2014-07-07T12:27:59Z
dc.date.available2014-07-07T12:27:59Z
dc.date.issued2013
dc.descriptionPlease help populate SUNScholar with the full text of SU research output. Also - should you need this item urgently, please send us the details and we will try to get hold of the full text as quick possible. E-mail to scholar@sun.ac.za. Thank you.
dc.descriptionJournal Articles (subsidised)
dc.descriptionAgriwetenskappe
dc.descriptionInstituut Vir Wynbiotegnologie
dc.identifier.citationFood and Bioprocess Technology
dc.identifier.citation6
dc.identifier.citation198
dc.identifier.citation206
dc.identifier.urihttp://hdl.handle.net/10019.1/93891
dc.publisherSpringer
dc.titleEvaluating the Influence of Malolactic Fermentation Inoculation Practices and Ageing on Lees on Biogenic Amine Production in Wine
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