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Pure Appl. Chem., 1996, Vol. 68, No. 11, pp. 2065-2071

http://dx.doi.org/10.1351/pac199668112065

Stereochemical aspects of flavour biogeneration through baker's yeast mediated reduction of carbonyl-activated double bonds

G. Fronza, C. Fuganti, Monica Mendozza, R. Rigoni, S. Servia and Gioia Zucchi

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