Mutants producing high concentrations of the flavor components active amylalcohol and normal propanol in Saccharomyces cerevisiae
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Biotechnology
Reference18 articles.
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4. Mutants of bakers' yeasts producing a large amount of isobutyl alcohol or isoamyl alcohol, flavour components of bread;Watanabe;Appl. Microbiol. Biotechnol.,1990
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