Article Versions Notes

Listur MB, Martín V, Medina K, Carrau F, Boido E, Dellacassa E, Fariña L. A Novel Approach for Enhancing the Terpenoid Content in Wine Using Starmerella bacillaris. Fermentation. 2025; 11(9):496. https://doi.org/10.3390/fermentation11090496

Listur, María Belén, Valentina Martín, Karina Medina, Francisco Carrau, Eduardo Boido, Eduardo Dellacassa, and Laura Fariña. 2025. "A Novel Approach for Enhancing the Terpenoid Content in Wine Using Starmerella bacillaris" Fermentation 11, no. 9: 496. https://doi.org/10.3390/fermentation11090496

Listur, M. B., Martín, V., Medina, K., Carrau, F., Boido, E., Dellacassa, E., & Fariña, L. (2025). A Novel Approach for Enhancing the Terpenoid Content in Wine Using Starmerella bacillaris. Fermentation, 11(9), 496. https://doi.org/10.3390/fermentation11090496