Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Halyna Ksheminska"'
Publikováno v:
Food Technology and Biotechnology, Vol 46, Iss 4, Pp 419-426 (2008)
The sensitivity of the yeast Pichia guilliermondii ATCC 201911 (L2) to Cr(VI) and Cr(III) has been investigated. This yeast was demonstrated to have much higher resistance to Cr(III), compared to Cr(VI). At chromate level of 2.0 mM, an expanded lag p
Externí odkaz:
https://doaj.org/article/4b4470034f8b448d8e00ae86bf4daa04
