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Monitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction

Crossref DOI link: https://doi.org/10.1007/s13197-017-2499-6

Published Online: 2017-01-31

Published Print: 2017-02

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

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