Yeast respiration of sugars by non-Saccharomyces yeast species: A promising and barely explored approach to lowering alcohol content of wines

Published 2012 View Full Article

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Title
Yeast respiration of sugars by non-Saccharomyces yeast species: A promising and barely explored approach to lowering alcohol content of wines
Authors
Keywords
-
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 29, Issue 1, Pages 55-61
Publisher
Elsevier BV
Online
2012-07-06
DOI
10.1016/j.tifs.2012.06.015

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