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"Lower Fructose Uptake Capacity of Genetically Characterized Strains of Saccharomyces bayanus Compared to Strains of Saccharomyces cerevisiae: A Likely Cause of Reduced Alcoholic Fermentation Activity." American Journal of Enology and Viticulture
46.2
(1995):
175-180.
Web. 28 Mar. 2024.