Trinh, T.T.T., W.Y. Woon, B. Yu, P. Curran, and S.-Q. Liu. “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 31, no. 2 (December 12, 2016): 116–124. Accessed February 23, 2026. https://www.journals.ac.za/sajev/article/view/1408.