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Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies

Food ChemistryRed WinesBiosynthesisEngineeringFood FermentationDifferent Fermentation StrategiesVinylphenolic PyranoanthocyaninsBiochemical EngineeringBiotechnologyNatural Product BiosynthesisPhytochemistryPolyphenolicsHealth Sciences