Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Anna York-Lyon"'
Autor:
Bahram Samanfar, Kristina Shostak, Houman Moteshareie, Maryam Hajikarimlou, Sarah Shaikho, Katayoun Omidi, Mohsen Hooshyar, Daniel Burnside, Imelda Galván Márquez, Tom Kazmirchuk, Thet Naing, Paula Ludovico, Anna York-Lyon, Kama Szereszewski, Cindy Leung, Jennifer Yixin Jin, Rami Megarbane, Myron L. Smith, Mohan Babu, Martin Holcik, Ashkan Golshani
Publikováno v:
PeerJ, Vol 5, p e4037 (2017)
The presence of acetic acid during industrial alcohol fermentation reduces the yield of fermentation by imposing additional stress on the yeast cells. The biology of cellular responses to stress has been a subject of vigorous investigations. Although
Externí odkaz:
https://doaj.org/article/6abdc1c3312d4ec3bc2b658072716102
Autor:
Cindy Leung, Jennifer Yixin Jin, Katayoun Omidi, Thet Naing, Mohsen Hooshyar, Kristina Shostak, Mohan Babu, Myron L. Smith, Sarah Shaikho, Maryam Hajikarimlou, Anna York-Lyon, Rami Megarbane, Houman Moteshareie, Daniel Burnside, Tom Kazmirchuk, Bahram Samanfar, Kama E. Szereszewski, Paula Ludovico, Martin Holcik, Imelda Galván Márquez, Ashkan Golshani
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
PeerJ
PeerJ, Vol 5, p e4037 (2017)
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
PeerJ
PeerJ, Vol 5, p e4037 (2017)
The presence of acetic acid during industrial alcohol fermentation reduces the yield of fermentation by imposing additional stress on the yeast cells. The biology of cellular responses to stress has been a subject of vigorous investigations. Although
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8df04428a19f5716ffb7cf43ec114723
https://hdl.handle.net/1822/48394
https://hdl.handle.net/1822/48394
