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Journal: FermentationVolume: 9Number: 805
Article: Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential
- Authors:
- Emre İlpars1,2,
- Štěpánka Titlová1 and
- Katarína Hanzalíková1,2
- et al.
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