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Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars

Food ChemistryFood FermentationSaccharomyces CerevisiaeHealth SciencesChemical CompositionBiotechnologyYeastFood MicrobiologyMicrobiologyFood QualityFood SafetyFinnish Apple Cultivars