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Purification and Characterization of an Ethanol-Tolerant β-Glucosidase from Sporidiobolus pararoseus and Its Potential for Hydrolysis of Wine Aroma Precursors

Food ChemistryBiosynthesisEngineeringBiochemistryNatural SciencesBiocatalysisBiochemical EngineeringBiotechnologyNatural Product BiosynthesisSporidiobolus PararoseusWine Aroma PrecursorsEthanol-tolerant β-Glucosidase