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Journal: Fermentation, 2022
Volume: 8
Number: 177

Article: Wild Saccharomyces Produced Differential Aromas of Fermented Sauvignon Blanc Must
Authors: by Sandra D. C. Mendes, Stefany Grützmann Arcari, Simone Silmara Werner, Patricia Valente and Mauricio Ramirez-Castrillon
Link: https://www.mdpi.com/2311-5637/8/4/177

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