Author:
Alfonzo Antonio,Prestianni Rosario,Gaglio Raimondo,Matraxia Michele,Maggio Antonella,Naselli Vincenzo,Craparo Valentina,Badalamenti Natale,Bruno Maurizio,Vagnoli Paola,Settanni Luca,Moschetti Giancarlo,Francesca Nicola
Subject
General Medicine,Microbiology,Food Science
Reference84 articles.
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2. Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains;Alfonzo;Yeast,2020
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