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Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compounds

Crossref DOI link: https://doi.org/10.1186/s40709-019-0096-8

Published Online: 2019-08-05

Published Print: 2019-12

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

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