Transcriptomic profiling reveals the acid-tolerance mechanism of Saccharomyces cerevisiae

TIAN Tiantian, SUN Junyong, CAI Guolin, YANG Hua, WU Dianhui, LU Jian

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 1-7.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 1-7. DOI: 10.13995/j.cnki.11-1802/ts.023125

Transcriptomic profiling reveals the acid-tolerance mechanism of Saccharomyces cerevisiae

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(6): 1-7 https://doi.org/10.13995/j.cnki.11-1802/ts.023125

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