Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during <i>Saccharomyces cerevisiae</i> Alcoholic Fermentation in Synthetic Grape Must per Marie Sarah Evers, Chloé Roullier-Gall, Christophe Morge, Celine Sparrow, Antoine Gobert, Stefania Vichi, Hervé Alexandre

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