Substrate	Reference(s)	Comment(s)
3-hydroxybenzoic acid	Sampaio, J. P. (1999). Utilization of low molecular weight aromatic compounds by heterobasidiomycetous yeasts: taxonomic implications. Canadian Journal of Microbiology, 45(6), 491–512. https://doi.org/10.1139/w99-020	-
4-hydroxybenzoic acid	Sampaio, J. P. (1999). Utilization of low molecular weight aromatic compounds by heterobasidiomycetous yeasts: taxonomic implications. Canadian Journal of Microbiology, 45(6), 491–512. https://doi.org/10.1139/w99-020	-
caffeic acid	Sampaio, J. P. (1999). Utilization of low molecular weight aromatic compounds by heterobasidiomycetous yeasts: taxonomic implications. Canadian Journal of Microbiology, 45(6), 491–512. https://doi.org/10.1139/w99-020	-
ferulic acid	Sampaio, J. P. (1999). Utilization of low molecular weight aromatic compounds by heterobasidiomycetous yeasts: taxonomic implications. Canadian Journal of Microbiology, 45(6), 491–512. https://doi.org/10.1139/w99-020	-
p-coumaric acid	Sampaio, J. P. (1999). Utilization of low molecular weight aromatic compounds by heterobasidiomycetous yeasts: taxonomic implications. Canadian Journal of Microbiology, 45(6), 491–512. https://doi.org/10.1139/w99-020	-
protocatechuic acid	Sampaio, J. P. (1999). Utilization of low molecular weight aromatic compounds by heterobasidiomycetous yeasts: taxonomic implications. Canadian Journal of Microbiology, 45(6), 491–512. https://doi.org/10.1139/w99-020	-
vanillic acid	Sampaio, J. P. (1999). Utilization of low molecular weight aromatic compounds by heterobasidiomycetous yeasts: taxonomic implications. Canadian Journal of Microbiology, 45(6), 491–512. https://doi.org/10.1139/w99-020	-