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Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine

Crossref DOI link: https://doi.org/10.1007/s00217-025-04730-0

Published Online: 2025-04-29

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

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