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Wang, Y.-Q., Ye, D.-Q., Liu, P.-T., Duan, L.-L., Duan, C.-Q. and Yan, G.-L. 2016. Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation. South African Journal of Enology and Viticulture. 37, 2 (Oct. 2016), 169–175. DOI:https://doi.org/10.21548/37-2-683.