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Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

Crossref DOI link: https://doi.org/10.1186/s13568-018-0657-5

Published Online: 2018-08-10

Published Print: 2018-12

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

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