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Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation
Rezaei, Mohammad N., Aslankoohi, Elham, Verstrepen, Kevin J., Courtin, Christophe M.Volume:
204
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2015.03.004
Date:
July, 2015
File:
PDF, 1.21 MB
english, 2015