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Journal: Foods, 2024
Volume: 13
Number: 106
106
Article: Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions
Authors: by Jie Gao, Huiying Geng, Ruru Chai, Tianyang Wu, Weidong Huang, Yilin You and Jicheng Zhan
Link: https://www.mdpi.com/2304-8158/13/1/106

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