| http://www.w3.org/ns/prov#value | - Yeasts such as Candida tropicalis or Yarrowia lipolytica degraded ricinoleic acid to C16, C14 and C12 acids and, interestingly, accumulated d-decalactone, which exhibits fruity and oily notes important in the formulation of peach, apricot or strawberry aromas.
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