Improvement of soy-sauce flavour by genome shuffling in Candida versatilis to improve salt stress resistance
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02085.x/fullpdf
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4. Construction of lactose-assimilating and high-ethanol-producing yeasts by protoplast fusion;Farahnak;Applied and Environmental Microbiology,1986
5. Production of 4-hydroxyfuranones in simple media by fermentation;Hayashida;Biotechnology Letter,1999
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