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Contribution of different natural yeasts to the aroma of two alcoholic beverages

✍ Scribed by L. Mingorance-Cazorla; J.M. Clemente-Jiménez; S. Martínez-Rodríguez; F.J. Las Heras-Vázquez; F. Rodríguez-Vico

No coin nor oath required. For personal study only.

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