Quality and composition of red wine fermented with Schizosaccharomyces pombe as sole fermentative yeast, and in mixed and sequential fermentations with Saccharomyces cerevisiae

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[1] Benito, Santiago
[2] Palomero, Felipe
[3] Gálvez, Laura
[4] Morata, Antonio
[5] Calderón, Fernando
[6] Palmero, Daniel
[7] Suárez-Lepe, José Antonio
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Benito, S. (santiago.benito@upm.es) | 1600年 / University of Zagreb卷 / 52期
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