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Quality Enhancement of Riesling Wine Through Co-Fermentation of Non-Saccharomyces Yeasts with β–Glucosidase Activity and Saccharomyces cerevisiae

Crossref DOI link: https://doi.org/10.1007/s00284-026-04887-1

Published Online: 2026-04-15

Published Print: 2026-06

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

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