Effect of key amino acids on metabolism of higher alcohols in Saccharomyces cerevisiae

CHENG Ting, XING Shuang, LIU Zhiguo, YUAN Shuai, LI Xin, LIN Liangcai, ZHANG Yali, ZHANG Cuiying

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (16) : 16-22.

PDF(2267 KB)
PDF(2267 KB)
Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (16) : 16-22. DOI: 10.13995/j.cnki.11-1802/ts.037418

Effect of key amino acids on metabolism of higher alcohols in Saccharomyces cerevisiae

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(16): 16-22 https://doi.org/10.13995/j.cnki.11-1802/ts.037418

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(2267 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉