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Journal: FoodsVolume: 11Number: 3088
Article: Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation
- Authors:
- Doris Delač Salopek1,
- Ivana Horvat1 and
- Ana Hranilović2
- et al.
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