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Journal: Fermentation, 2025
Volume: 11
Number: 73

Article: Sequential Fermentation with Non-Saccharomyces Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines
Authors: by Estefanía García-Luque, Rebeca González, Rafael Cao, Elvira Soto and Pilar Blanco
Link: https://www.mdpi.com/2311-5637/11/2/73

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