Improved Leavening Ability of a Wild Yeast, Saccharomyces cerevisiae AK46 2-deoxyglucose Resistant Mutant

Autor:	Takuji Ohwada, Dai Mikumo, Masahiro Takaya, Yoshitake Orikasa
Rok vydání:	2015
Předmět:	Marketing biology business.industry General Chemical Engineering Deoxyglucose Saccharomyces cerevisiae Mutant biology.organism_classification Industrial and Manufacturing Engineering Yeast Biotechnology Biochemistry business Food Science Leavening agent
Zdroj:	Food Science and Technology Research. 21:623-630
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.21.623
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d515a5ca7eb7ee500ea522874da260e0 https://doi.org/10.3136/fstr.21.623 Zobrazit plný text záznamu