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Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO2, EtOH and high pressure of CO2

Fuente: Infowine Ver nota completa

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Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO2, EtOH and high pressure of CO2, 0 / 5 (0 votes)