Effect of Wine Yeast (Saccharomyces sp.) Strains on the Physicochemical, Sensory, and Antioxidant Properties of Plum, Apple, and Hawthorn Wines

ABSTRACT:

SUBMITTER: Lorenc F 

PROVIDER: S-EPMC12386142 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature