Original Research
Published on 22 Oct 2018
Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2018.02303
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