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Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm

Food ChemistryBiosynthesisFood FermentationIn Vitro FermentationBiochemistryVolatile CompoundsBiochemical EngineeringLychee WineSecondary MetaboliteFood MicrobiologyMicrobiologyMetabolomicsMedicineAromatic Amino AcidsHealth Sciences