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Statistics for Impact of indigenous non-Saccharomyces yeasts isolated from Madeira Island vineyards on the formation of ethyl carbamate in the aging of fortified wines

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Impact of indigenous non-Saccharomyces yeasts isolated from Madeira Island vineyards on the formation of ethyl carbamate in the aging of fortified wines 11

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REP-LEAF-processes-09-00799.pdf 6

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