调控辅因子水平减少酿酒酵母积累副产物乙醇

徐国强,陈修来,吴满珍

Reducing ethanol formation in Saccharomyces cerevisiae by regulating the level of cofactors

XU Guo-qiang, CHEN Xiu-lai, WU Man-zhen

食品与发酵工业 . 2014, (10): 6 -10 . DOI: 10.13995/j.cnki.11-1802/ts.2014.10.016