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The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review
 
 

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Journal: Foods, 2021
Volume: 10
Number: 2752

Article: The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine
Authors: by Igor Deak, Kristina Habschied, Josip Mesić, Jurislav Babić, Dragan Kovačević, Viktor Nedović and Krešimir Mastanjević
Link: https://www.mdpi.com/2304-8158/10/11/2752

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