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Cited article:

Grape-specific native microbial communities influence the volatile compound profiles in fermenting grape juices

María Laura Raymond Eder, Laura Fariña, Francisco Carrau and Alberto Luis Rosa
Food Chemistry 466 142155 (2025)
https://doi.org/10.1016/j.foodchem.2024.142155

Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages

Amir Shazad, Ali Zein Alabiden Tlais, Davide Gottardi, Pasquale Filannino, Francesca Patrignani, Rosalba Lanciotti, Marco Gobbetti and Raffaella Di Cagno
Current Research in Food Science 10 101100 (2025)
https://doi.org/10.1016/j.crfs.2025.101100