oaioai:scholarbank.nus.edu.sg:10635/76206

Formation of aroma compounds during longan juice fermentation by williopsis saturnus var. saturnus with the addition of selected amino acids

Abstract

10.1111/j.1745-4549.2011.00578.xJournal of Food Processing and Preservation363198-20

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oaioai:scholarbank.nus.edu.sg:10635/76206Last time updated on 11/9/2016

This paper was published in ScholarBank@NUS.

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