2026-06-28T20:39:16Zhttps://docta.ucm.es/rest/oai/requestoai:docta.ucm.es:20.500.14352/1231482025-08-09T00:06:30Zcom_20.500.14352_14col_20.500.14352_15
https://hdl.handle.net/20.500.14352/123148/ore.xml
2025-08-08T08:13:53Z
2025-08-08T08:13:53Z
Docta Complutense
Ochratoxin A reduction in wine fermentation: evaluating the potential of Lachancea thermotolerans.
Vicente Sánchez, Javier
Vidal, Daniel
Tesfaye, Wendu
Calderón, Fernando
García, Fernando
Benito, Santiago
2025-08-08T08:13:53Z
ORIGINAL
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