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Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage

Food FermentationTechnological ScreeningBiotechnologyYeastFood MicrobiologySaccharomyces Cerevisiae StrainsMicrobiologyTypical SicilianFood TechnologyFood SafetyHealth Sciences