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Cited article:

Screening of Saccharomyces and Non-Saccharomyces Wine Yeasts for Their Decarboxylase Activity of Amino Acids

Gabriella Siesto, Maria Corbo, Rocchina Pietrafesa, Milena Sinigaglia, Patrizia Romano and Antonio Bevilacqua
Foods 11 (22) 3587 (2022)
https://doi.org/10.3390/foods11223587

Increasing Amino Acids Content of White Wines with Enzymes Treatments

Elena Cristina Scutarașu, Camelia Elena Luchian, Ionel Bogdan Cioroiu, Lucia Carmen Trincă and Valeriu V. Cotea
Agronomy 12 (6) 1406 (2022)
https://doi.org/10.3390/agronomy12061406

Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach

Catarina Pereira, Davide Mendes, Thomas Dias, et al.
Journal of Chromatography A 1641 461991 (2021)
https://doi.org/10.1016/j.chroma.2021.461991