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Journal: FoodsVolume: 13Number: 422
Article: The Effect of Co-Culture with Different Pichia kluyveri and Saccharomyces cerevisiae on Volatile Compound and Characteristic Fingerprints of Mulberry Wine
  • Authors:
  • Bo Ding1,
  • Shutian Zhao1 and
  • Wenxue Zhang1,2,*
  • et al.
Link: https://www.mdpi.com/2304-8158/13/3/422

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