Past and future of non-Saccharomyces yeasts: From spoilage microorganisms to biotechnological tools for improving wine aroma complexity

1. Padilla, B.
2. Gil, J.V.
3. Manzanares, P.

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DOI: 10.3389/FMICB.2016.00411 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus