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ArticleFood chemistry: X2024

Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavor of Cabernet Sauvignon wines.

Fang Zhang et al.PubMed ↗Full text ↗Publisher ↗

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Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavor of Cabernet Sauvignon wines. | OpenQuestion