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Journal: Microorganisms, 2020
Volume: 8
Number: 738

Article: Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine
Authors: by Angela Capece, Rocchina Pietrafesa, Gabriella Siesto and Patrizia Romano
Link: https://0-www-mdpi-com.brum.beds.ac.uk/2076-2607/8/5/738

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