Publication | Closed Access
Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae
100
Citations
33
References
2019
Year
Food FermentationFood QualityYeastSequential Co-fermentationIssatchenkia TerricolaWine FlavorHealth Sciences
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