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Microbial bioproduction processes of 2‐phenylethanol, an important rose‐like flavor and fragrance compound that occurs naturally in the essential oils of many flowers and plants, are hindered by the growth inhibition it exerts towards the producing microorganism, mainly yeast. We show here for the first time that glycosylation of 2‐phenylethanol with xylose increased the inhibitory concentration inducing...
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