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Naringenin and caffeic acid increase ethanol production in yeast cells by reducing very high gravity fermentation-related oxidative stress

Crossref DOI link: https://doi.org/10.1007/s42770-024-01525-5

Published Online: 2024-09-25

Published Print: 2024-12

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

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