Effect of Mitochondrial Activity to the Cell Survivla Rate of Saccharomyces cerevisiae After Formic Acid Treatment

Du Lin, Li Lian

Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (07) : 73-76.

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PDF(283 KB)
Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (07) : 73-76. DOI: 10.13995/j.cnki.11-1802/ts.2012.07.027
Food and Fermentation Industries

Effect of Mitochondrial Activity to the Cell Survivla Rate of Saccharomyces cerevisiae After Formic Acid Treatment

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2012, 38(07): 73-76 https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.027

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