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Journal: Fermentation, 2023
Volume: 9
Number: 931

Article: Understanding the Contribution of Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma Precursor Degradation and Formation of Sensory Profiles in Wine Using a Model System
Authors: by Doreen Schober, Michael Wacker, Hans-Georg Schmarr and Ulrich Fischer
Link: https://www.mdpi.com/2311-5637/9/11/931

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