hexyl acetate/non-alcoholic fatty liver disease

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Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.

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The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate

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