Cite
HARVARD Citation
Nisiotou, A. et al. (2018). The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines. Food research international. pp. 498-508. [Online].
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Nisiotou, A. et al. (2018). The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines. Food research international. pp. 498-508. [Online].