Comparative lipidomic analysis of S. cerevisiae cells during industrial bioethanol fermentation
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11705-012-1223-3.pdf
Reference43 articles.
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4. Puig S, Perez-Ortin J E. Expression levels and patterns of glycolytic yeast genes during wine fermentation. Original Research Article Systematic and Applied Microbiology, 2000, 23(2): 300–303
5. Beltran G, Novo M, Guillamon J M, Mas A, Rozes N. Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds. International Journal of Food Microbiology, 2008, 121(2): 169–177
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