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Journal: Foods, 2024
Volume: 13
Number: 422

Article: The Effect of Co-Culture with Different Pichia kluyveri and Saccharomyces cerevisiae on Volatile Compound and Characteristic Fingerprints of Mulberry Wine
Authors: by Bo Ding, Shutian Zhao, Wenxue Zhang, Ying Lin and Ling Xiong
Link: https://www.mdpi.com/2304-8158/13/3/422

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