Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents

1. López-Enríquez, L.
2. Vila-Crespo, J.
3. Rodríguez-Nogales, J.M.
4. Fernández-Fernández, E.
5. Ruipérez, V.

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DOI: 10.3390/FOODS12193644 GOOGLE SCHOLAR lock_openAcceso abierto editor

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