Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine
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| Description | scientific article published on 24 October 2012 |
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author: Maurizio Ciani Livio Lencioni Paola Domizio Ilaria Mannazzu Francesca Comitini |
| Publication date | October 24, 2012 |
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