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publicationName Food research international (Ottawa, Ont.)
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bibliographicCitation Chen K, Liu C, Wang Y, Wang Z, Li F, Ma L, Li J. Predominance of indigenous non-Saccharomyces yeasts in the traditional fermentation of greengage wine and their significant contribution to the evolution of terpenes and ethyl esters. Food Res Int. 2021 May;143():110253. doi: 10.1016/j.foodres.2021.110253. PMID: 33992359.
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title Predominance of indigenous non-Saccharomyces yeasts in the traditional fermentation of greengage wine and their significant contribution to the evolution of terpenes and ethyl esters
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