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Carmen M. Álvarez-Cáliz, Inés María Santos-Dueñas, Jorge E. Jiménez-Hornero and Isidoro García-García
In the scope of a broader study about modelling wine acetification, the use of polynomial black-box models seems to be the best choice. Additionally, the use of two serially arranged bioreactors was expected to result in increased overall acetic acid pro...
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