Formation of aroma compounds during longan juice fermentation by williopsis saturnus var. saturnus with the addition of selected amino acids
10.1111/j.1745-4549.2011.00578.x
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
2014
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| Online Access: | http://scholarbank.nus.edu.sg/handle/10635/76206 |
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| Institution: | National University of Singapore |