Cite
HARVARD Citation
Loira, I. et al. (n.d.). Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality. Food research international. pp. 325-333. [Online].
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Loira, I. et al. (n.d.). Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality. Food research international. pp. 325-333. [Online].