Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria ( Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe - Vicente, J; Wang, L; Brezina, S; Fritsch, S; Navascués, E; Santos, A; Calderón, F; Tesfaye, W; Marquina, D; Rauhut, D; Benito, S (Food Chemistry: x, 2024)