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Journal: Foods, 2022
Volume: 11
Number: 1725
1725
Article: Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota
Authors: by Meiqi Wang, Jiarong Wang, Jiawei Chen, Christian Philipp, Xiaoning Zhao, Jie Wang, Yaqiong Liu and Ran Suo
Link: https://www.mdpi.com/2304-8158/11/12/1725

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