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. SAJEV [Internet]. 2016Oct.19 [cited 2026Mar.10];37(2):169-75. Available from: https://www.journals.ac.za/index.php/sajev/article/view/683