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The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates

✍ Scribed by Mariska Lilly; Florian F. Bauer; Gustav Styger; Marius G. Lambrechts; Isak S. Pretorius

No coin nor oath required. For personal study only.

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