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Aim
Plant materials used in the food industry contain up to five times more aromas bound to glucose (glucosides) than free, unbound aromas, making these bound aromas an unused flavouring potential. The aim of this study was to identify and purify a novel β‐glucosidase from Brettanomyces yeasts that are capable of releasing bound aromas present in various food products.
Methods and Results
We screened...
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