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Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations

Food ChemistryEngineeringFood FermentationChemical CompositionFood AnalysisBiotechnologyYeastAnalytical ChemistryMicrobiologyFood QualityMixed FermentationsDifferent Non-saccharomyces YeastsHealth Sciences