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Journal: Foods, 2020
Volume: 9
Number: 658
Article:
Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine
Authors:
by
Alice Agarbati, Laura Canonico, Francesca Comitini and Maurizio Ciani
Link:
https://www.mdpi.com/2304-8158/9/5/658
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