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Autor:
Vayu Maini Rekdal, Casper R. B. van der Luijt, Yan Chen, Ramu Kakumanu, Edward E. K. Baidoo, Christopher J. Petzold, Pablo Cruz-Morales, Jay D. Keasling
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-18 (2024)
Abstract Filamentous fungi are critical in the transition to a more sustainable food system. While genetic modification of these organisms has promise for enhancing the nutritional value, sensory appeal, and scalability of fungal foods, genetic tools
Externí odkaz:
https://doaj.org/article/8a9298b61ad143ee91c7a17fb92f654d