The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2002.tb00545.x/fullpdf
Reference35 articles.
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2. Anaerobic nutrition of Saccharomyces cerevisiae. II. Unsaturated fatty acid requirement for growth in a defined medium;Andreasen;Journal of Cellular and Comparative Physiology,1954
3. The formation of Δ-9 unsaturated fatty acids;Bloomfield;Journal of Biological Chemistry,1960
4. Nutritional regulation of yeast Δ-9 fatty acid desaturase activity;Bossie;Journal of Bacteriology,1989
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