TRINH, T.; WOON, W.; YU, B.; CURRAN, P.; LIU, S.-Q. Effect of L-isoleucine and L-phenylalanine Addition on Aroma Compound Formation During Longan Juice Fermentation by a Co-culture of Saccharomyces cerevisiae and Williopsis saturnus. South African Journal of Enology and Viticulture, [S. l.], v. 31, n. 2, p. 116–124, 2016. DOI: 10.21548/31-2-1408. Disponível em: https://www.journals.ac.za/sajev/article/view/1408. Acesso em: 23 feb. 2026.