P.-R. Lee

Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus.

B. Yu, P. Curran, P.-R. Lee, 2010, Food microbiology.

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Shaoquan Liu, B. Yu, P. Curran, 2016 .

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Shaoquan Liu, Yuyun Lu, Jian-Yong Chua, 2017 .

3-hydroxyisobutyrate dehydrogenase-I from Pseudomonas denitrificans ATCC 13867 degrades 3-hydroxypropionic acid

S. M. Raj, Sunghoon Park, S. Edwardraja, 2014, Biotechnology and Bioprocess Engineering.