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. 2014 Jan;82(1):413–422. doi: 10.1128/IAI.01263-13

FIG 2.

FIG 2

Production of aromatic alcohols. PEA and tyrosol produced in WT, KO, and REC yeast cell cultures were quantified by GC/MS. Results are expressed as mean values ± SD of data from eight independent experiments. Means with different letters are significantly different (P < 0.05).