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The aptitude of commercial yeast strains for lowering the ethanol content of wine.
Food Sci Nutr. 2020 Feb 3;8(3):1489-1498. doi: 10.1002/fsn3.1433. eCollection 2020 Mar.
Food Sci Nutr. 2020.
PMID: 32180958
Free PMC article.
Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast.
Miljić U, Puškaš V, Vučurović V, Muzalevski A.
Miljić U, et al. Among authors: vucurovic v.
J Food Sci. 2017 Jun;82(6):1443-1450. doi: 10.1111/1750-3841.13736. Epub 2017 May 11.
J Food Sci. 2017.
PMID: 28494091
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