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Pyruvic acid and acetaldehyde production by different strains of Saccharomyces cerevisiae: Relationship with vitisin A and B formation in red winesMORATA, A; GOMEZ-CORDOVES, M. C; COLOMO, B et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 25, pp 7402-7409, issn 0021-8561, 8 p.Article
