Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosacchar... by Javier Vicente, Li Wang, Silvia Brezina, Stefanie Fritsch, Eva Navascués, Antonio Santos, Fernando Calderón, Wendu Tesfaye, Domingo Marquina, Doris Rauhut, Santiago Benito

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