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Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones.
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- Fermentation (Basel), 2022, v. 8, n. 10, p. 501, doi. 10.3390/fermentation8100501
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Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures.
- Published in:
- Microorganisms, 2022, v. 10, n. 7, p. N.PAG, doi. 10.3390/microorganisms10071455
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- Article