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Journal: Molecules, 2019
Volume: 24
Number: 538
Article:
Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation
Authors:
by
Pei-Tong Liu, Chang-Qing Duan and Guo-Liang Yan
Link:
https://www.mdpi.com/1420-3049/24/3/538
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