PDF(1237 KB)
PDF(1237 KB)
PDF(1237 KB)
弱化乙醇途径关键酶活性减少酿酒酵母在丙酮酸发酵过程中副产物乙醇的积累
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}Reducing ethanol formation in pyruvate fermentation of Saccharomyces cerevisiae by reducing activities of the key enzymes in ethanol pathway
({{custom_author.role_en}}), {{javascript:window.custom_author_en_index++;}}| {{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
| 〈 |
|
〉 |
