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Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures.
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- Microorganisms, 2022, v. 10, n. 7, p. N.PAG, doi. 10.3390/microorganisms10071455
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Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics.
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- World Journal of Microbiology & Biotechnology, 2015, v. 31, n. 11, p. 1781, doi. 10.1007/s11274-015-1929-8
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- Article