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Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation.
Foods. 2022 Oct 5;11(19):3088. doi: 10.3390/foods11193088.
Foods. 2022.
PMID: 36230163
Free PMC article.
Complexity of the effects of pre-fermentation oxygenation, skin contact and use of pectolytic enzymes in white winemaking as revealed by comprehensive proteomics and volatilomics analysis.
Lukić I, Markeš M, Butorac A, Delač Salopek D, Horvat I, Jeromel A, Mihaljević Žulj M, Carlin S, Vrhovsek U.
Lukić I, et al. Among authors: delac salopek d.
Food Chem. 2024 May 15;440:138266. doi: 10.1016/j.foodchem.2023.138266. Epub 2023 Dec 22.
Food Chem. 2024.
PMID: 38150900
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