Improving the Production of Punicic Acid in Baker’s Yeast by Engineering Genes in Acyl Channeling Processes and Adjusting Precursor Supply-Reference-Cited by-同舟云学术

Improving the Production of Punicic Acid in Baker’s Yeast by Engineering Genes in Acyl Channeling Processes and Adjusting Precursor Supply

Author:

Wang Juli¹,Xu Yang¹,Holic Roman²,Yu Xiaochen³,Singer Stacy D.⁴,Chen Guanqun¹^ORCID

Affiliation:

1. Department of Agricultural, Food and Nutritional Science, University of Alberta, 116 Street and 85 Avenue, Edmonton, Alberta T6G 2P5, Canada

2. Institute of Animal Biochemistry and Genetics, Centre of Biosciences, Slovak Academy of Sciences, Dubravska cesta 9, Bratislava 840 05, Slovakia

3. Diamond V, 2525 60th Avenue SW, Cedar Rapids, Iowa 52404, United States

4. Agriculture and Agri-Food Canada, Lethbridge Research and Development Centre, 5403 1st Avenue South, Lethbridge, Alberta T1J 4B1, Canada

Funder

Diamond V

Agriculture and Agri-Food Canada

Agent??ra Ministerstva ??kolstva, vedy, v??skumu a ??portu SR

Canada Research Chairs

Natural Sciences and Engineering Research Council of Canada

Alberta Innovates

Slovensk?? Akad??mia Vied

Results Driven Agriculture Research

Canada Poultry Research Council

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference44 articles.

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