LEE, P.-R.; YU, B.; CURRAN, P.; LIU, S.-Q. Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii. South African Journal of Enology and Viticulture, [S. l.], v. 32, n. 2, p. 220–228, 2011. DOI: 10.21548/32-2-1382. Disponível em: https://www.journals.ac.za/sajev/article/view/1382. Acesso em: 23 feb. 2026.