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Biosynthesis of higher alcohol flavour compounds by the yeast Saccharomyces cerevisiae : impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source.
Vidal, Esteban Espinosa, de Morais Junior, Marcos Antonio, François, Jean Marie, de Billerbeck, Gustavo M.Language:
english
Journal:
Yeast
DOI:
10.1002/yea.3045
Date:
October, 2014
File:
PDF, 1.01 MB
english, 2014