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Artículo

Biocompatibility in ternary fermentations with lachancea thermotolerans, other Non-Saccharomyces and Saccharomyces cerevisiae to control pH and improve the sensory profile of wines from warm areas

Etiquetas: Acidez, Biocompatibilidad, Fermentación, fresura, Hanseniaspora Vineae, Levaduras, Perfil sensorial, Vinos

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“Ready-to-use” immunosensor for the detection of small molecules with fast readout