WANG, Y.-Q.; YE, D.-Q.; LIU, P.-T.; DUAN, L.-L.; DUAN, C.-Q.; YAN, G.-L. 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, [S. l.], v. 37, n. 2, p. 169–175, 2016. DOI: 10.21548/37-2-683. Disponível em: https://www.journals.ac.za/index.php/sajev/article/view/683. Acesso em: 11 mar. 2026.