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Fractionation and partial characterization of protein fractions present at different stages of the production of sparkling wines

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Document Type: Research Article

DOI: http://dx.doi.org/10.1016/S0308-8146(98)00063-6

Affiliations: Instituto de Fermentaciones Industriales CSIC, Juan de la Cierva, 3., 28006 Madrid, Spain

Publication date: December 1, 1998

els/03088146/1998/00000063/00000004/art00063
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