Original Research Published on 10 Jan 2018 Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine in Food Microbiology Angela CapeceRossana RomanielloLaura ScranoGabriella SiestoPatrizia Romano Frontiers in Microbiology doi 10.3389/fmicb.2017.02632 8,058 views 20 citations