M. , K., M. , O., A. , K., L. , K., T. , K., M. , M., & N. , K. (2025). The Influence of Lysed Biomass of Wine Yeast on the Preservation of Aromatic Substances of Grapes during Alcoholic Fermentation. American Journal of Biology and Natural Sciences, 2(8), 14–18. https://doi.org/10.51699/ajbns.v2i8.1306