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Influence of sequential yeast mixtures on wine fermentation
Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must
Molecular Cloning, Purification, and Biochemical Characterization of Hydantoin Racemase from the Legume Symbiont Sinorhizobium meliloti CECT 4114
Catalytic analysis of a recombinant D-hydantoinase from Agrobacterium tumefaciens
Overexpression and characterization of hydantoin racemase from Agrobacterium tumefaciens C58
Contribution of different natural yeasts to the aroma of two alcoholic beverages
Identification of yeast species from orange fruit and juice by RFLP and sequence analysis of the 5.8S rRNA gene and the two internal transcribed spacers
Complete conversion of D,L-5-monosubstituted hydantoins with a low velocity of chemical racemization into D-amino acids using whole cells of recombinant Escherichia coli
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