Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations

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ID: 94051
2020
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wei2020assessmentinternational Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Wei, J.
Journal International journal of food microbiology
Year 2020
DOI
10.1016/j.ijfoodmicro.2019.108471
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