Woon, W.Y., Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive 4, Singapore 117543

• South African Journal of Enology and Viticulture Vol. 31 No. 2 (2010) - Articles
  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
  Abstract  PDF