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Journal: FermentationVolume: 6Number: 17
Article: Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine
- Authors:
- Pedro Miguel Izquierdo-Cañas1,2,
- María Ríos-Carrasco3 and
- Esteban García-Romero1
- et al.
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