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Usage of different aerobic non-Saccharomyces yeasts and experimental conditions as a tool for reducing the potential ethanol content in wines

Crossref DOI link: https://doi.org/10.1007/s00217-016-2703-3

Published Online: 2016-05-19

Published Print: 2016-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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