Cite
HARVARD Citation
Tronchoni, J. et al. (2022). Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions. Food microbiology. p. . [Online].
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Tronchoni, J. et al. (2022). Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions. Food microbiology. p. . [Online].