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Journal: FoodsVolume: 9Number: 658
Article: Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine
  • Authors:
  • Alice Agarbati,
  • Laura Canonico* and
  • Francesca Comitini
  • et al.
Link: https://www.mdpi.com/2304-8158/9/5/658

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