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2015•Food MicrobiologyOpen access

Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

Laura Canonico, Alice Agarbati, Francesca Comitini, Maurizio Ciani

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Key concepts: Torulaspora delbrueckii, Brewing, Food science, Chemistry, Fermentation, Biochemistry, Saccharomyces cerevisiae, Saccharomyces

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