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1 Uenojo M, "β-Carotene biotransformation to obtain aroma compounds" 30 : 822-827, 2010
2 Wang SL, "Volatile profile of sea buckthorn wines, raw juices and must in Qinghai (China)" 14 : 776-785, 2011
3 Scherzinger D, "The Mycobacterium tuberculosis ORF Rv0654 encodes a carotenoid oxygenase mediating central and excentric cleavage of conventional and aromatic carotenoids" 277 : 4662-4673, 2010
4 Alexandrakis Z, "Taoukis P. Selection of process conditions for high pressure pasteurization of sea buckthorn juice retaining high antioxidant activity" 7 : 3226-3234, 2014
5 Ferreira ACS, "Study of major aromatic compounds in port wines from carotenoid degradation" 110 : 83-87, 2008
6 Sui XW, "Structural basis of carotenoid cleavage: from bacteria to mammals" 539 : 203-213, 2013
7 Kloer DP, "Structural and biological aspects of carotenoid cleavage" 63 : 2291-2303, 2006
8 Prado-Cabrero A, "Retinal biosynthesis in fungi: Characterization of the carotenoid oxygenase CarX from Fusarium fujikuroi" 6 : 650-657, 2007
9 Scheibner M, "Novel peroxidases of Marasmius scorodonius degrade beta-carotene" 77 : 1241-1250, 2008
10 Xu HG, "Nonenzymatic browning criteria to sea buckthorn juice during thermal processing" 38 : 67-75, 2015
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