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Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine
P.P. Minnaar, H.W. du Plessis, N.P. Jolly and 2 more
Food Chemistry: X · 2019
doi:10.1016/j.fochx.2019.100070
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