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Journal: Fermentation, 2020
Volume: 6
Number: 17
Article:
Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine
Authors:
by
Pedro Miguel Izquierdo-Cañas, MarÃa RÃos-Carrasco, Esteban GarcÃa-Romero, Adela Mena-Morales, José MarÃa Heras-Manso and Gustavo Cordero-Bueso
Link:
https://www.mdpi.com/2311-5637/6/1/17
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