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- 2016
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Mark
Changes in the Relative Abundance of Two Saccharomyces Species from Oak Forests to Wine Fermentations.
(
- Contribution to journal › Article
- 2015
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Mark
Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla
(
- Contribution to journal › Article
- 2014
-
Mark
Why, when and how did yeast evolve alcoholic fermentation?
(
- Contribution to journal › Scientific review