PANAKKAL, E. J.; KITIBORWORNKUL, N.; SRIARIYANUN, M.; RATANAPOOMPINYO, J.; YASURIN, P.; ASAVASANTI, S.; RODIAHWATI, W.; TANTAYOTAI, P. Production of Food Flavouring Agents by Enzymatic Reaction and Microbial Fermentation. Applied Science and Engineering Progress, [S. l.], v. 14, n. 3, p. 297–312, 2021. DOI: 10.14416/j.asep.2021.04.006. Disponível em: https://ph02.tci-thaijo.org/index.php/ijast/article/view/244813. Acesso em: 23 feb. 2024.