Enhancement of 2-phenylethanol production by a wild-type Wickerhamomyces anomalus strain isolated from rice wine
Shufang Tian, Xiaolin Liang, Jian Chen, Weizhu Zeng, Jingwen Zhou, Guocheng Du
Topics & Concepts
Food scienceWineFermentationChemistryAromaBioreactorYeastPhenylalanineBiochemistryOrganic chemistryAmino acidFermentation and Sensory AnalysisBiochemical and biochemical processesPlant biochemistry and biosynthesis