Evaluation of the Effect of the Application of Electrical Current in Micromamperage During Alcoholic Fermentation by Saccharomyces Cerevisiae
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Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-46545-1_21
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5. Bovo, B., et al.: Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits. Food Microbiol. 41, 33–41 (2014)
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