Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of saccharomyces cerevisiae and williopsis saturnus

• Autores: T. T. T. Trinh, W. Y. Woon, B. Yu, P. Curran, S. Q. Liu
• Localización: South african journal of enology and viticulture, ISSN 0253-939X, Vol. 31, Nº 2, 2010, págs. 116-124
• Idioma: inglés
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