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Journal: FoodsVolume: 14Number: 2773
Article: Innovative Fermentation Approach Employing Lachancea thermotolerans for the Selective Production of High-Acidity Wines, Designed for Blending with Low-Acidity Counterparts to Achieve Chemically and Organoleptically Balanced Final Compositions
- Authors:
- Fernando Sánchez-Suárez1,
- María del Valle Palenzuela2 and
- Antonio Rosal2,*
- et al.
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