Original Research
Published on 07 Jun 2016
Differences in Enzymatic Properties of the Saccharomyces kudriavzevii and Saccharomyces uvarum Alcohol Acetyltransferases and Their Impact on Aroma-Active Compounds Production
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2016.00897
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