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Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

BiosynthesisEngineeringFood FermentationBiochemical EngineeringBiotechnologyWine TastingFood MicrobiologyOverall QualityYeastMicrobiologySequential Co-fermentationLachancea ThermotoleransHealth Sciences