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Journal: Foods, 2020
Volume: 9
Number: 658

Article: Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine
Authors: by Alice Agarbati, Laura Canonico, Francesca Comitini and Maurizio Ciani
Link: https://www.mdpi.com/2304-8158/9/5/658

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