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Articles

Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine

Efecto de la fermentación mixta (jiuqu y Saccharomyces cerevisiae EC1118) en la mejora de la calidad del vino de kiwi

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Pages 967-975 | Received 05 Aug 2019, Accepted 14 Oct 2019, Published online: 11 Nov 2019

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