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1 Ergebnisse
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Incorporation of Exogenous Fatty Acids Enhances the Salt To..:
Wang, Dingkang
;
Chen, Hong
;
Yang, Huan
..
Journal of Agricultural and Food Chemistry. 69 (2021) 35 - p. 10301-10310 , 2021
Link:
https://doi.org/10.1021/acs.jafc.1c03896
RT Journal T1 <Title>Incorporation of Exogenous Fatty Acids Enhances the Salt Tolerance of Food Yeast Zygosaccharomyces rouxii</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.1c03896&Exemplar=1&LAN=DE A1 Wang, Dingkang A1 Chen, Hong A1 Yang, Huan A1 Yao, Shangjie A1 Wu, Chongde PB American Chemical Society (ACS) YR 2021 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 69 IS 35 SP 10301 OP 10310 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.1c03896 DO https://doi.org/10.1021/acs.jafc.1c03896 SF ELIB - SuUB Bremen
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