Production of aroma compounds from whey using Wickerhamomyces pijperi

Overview of attention for article published in AMB Express, April 2015

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Good Attention Score compared to outputs of the same age (66th percentile)
Good Attention Score compared to outputs of the same age and source (76th percentile)

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Production of aroma compounds from whey using <it>Wickerhamomyces pijperi</it> http://t.co/vgQFCcTyEg #AMBExpress

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