[1]
Lee, P.-R., Yu, B., Curran, P. and Liu, S.-Q. 2011. Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii. South African Journal of Enology and Viticulture. 32, 2 (Dec. 2011), 220–228. DOI:https://doi.org/10.21548/32-2-1382.