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Journal: Microorganisms, 2020
Volume: 8
Number: 738
Article:
Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine
Authors:
by
Angela Capece, Rocchina Pietrafesa, Gabriella Siesto and Patrizia Romano
Link:
https://www.mdpi.com/2076-2607/8/5/738
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