Lee, P.-R., B. Yu, P. Curran, and S.-Q. Liu. “Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented With Williopsis Mrakii”. South African Journal of Enology and Viticulture 32, no. 2 (December 7, 2011): 220–228. Accessed February 23, 2026. https://www.journals.ac.za/sajev/article/view/1382.