Economic production of baker's yeast using a newSaccharomyces cerevisiaeisolate
Author:
Publisher
Informa UK Limited
Subject
Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/13102818.2015.1038302
Reference41 articles.
1. Microorganisms as Potential Sources of Food
2. Pederson C. Microbiology of food fermentations. 2nd ed. Westport: Taylor & Francis; 1979.
3. Producing aglycons of ginsenosides in bakers' yeast
4. Glutathione-enriched baker's yeast: production, bioaccessibility and intestinal transport assays
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