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Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily

EngineeringFood FermentationSaccharomyces CerevisiaeBiotechnologyHanseniaspora Uvarum StrainsFood MicrobiologyMicrobial EcologyEnvironmental MicrobiologyYeastMicrobiologyHoney By-productsMedicine