<?xml version="1.0" encoding="UTF-8"?>
<xml>
<records>
<record>
  <contributors>
    <authors>
      <author>Pérez, Dolores</author>
      <author>Denat, Marie</author>
      <author>Heras, José María</author>
      <author>Guillamón, José Manuel</author>
      <author>Ferreira, Vicente</author>
      <author>Querol, Amparo</author>
    </authors>
  </contributors>
  <titles>
    <title>Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines; 35093767</title>
    <secondary-title>Int. j. food microbiol.</secondary-title>
  </titles>
  <doi>10.1016/j.ijfoodmicro.2022.109554</doi>
  <pages/>
  <volume/>
  <number/>
  <dates>
    <year>2022</year>
    <pub-dates>
      <date>2022</date>
    </pub-dates>
  </dates>
  <abstract/>
</record>

</records>
</xml>