Molecular Mechanisms of Ethanol Tolerance in Saccharomyces cerevisiae
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Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-642-21467-7_4
Reference142 articles.
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4. Bai FW, Chen LJ, Zhang Z, Anderson WA, Moo-Young M (2004) Continuous ethanol production and evaluation of yeast cell lysis and viability loss under very high gravity medium conditions. J Biotechnol 110(3):287–293
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Modeling the Ethanol Tolerance of the Probiotic Yeast Saccharomyces cerevisiae var. boulardii CNCM I-745 for its Possible Use in a Functional Beer;Probiotics and Antimicrobial Proteins;2020-06-29
2. Does Inter-Organellar Proteostasis Impact Yeast Quality and Performance During Beer Fermentation?;Frontiers in Genetics;2020-01-31
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