Increased torulene accumulation in red yeast Sporidiobolus...

Food Chemistry 2017 / 12 Vol. 237

Increased torulene accumulation in red yeast Sporidiobolus pararoseus NGR as stress response to high salt conditions

Li, Chunji, Zhang, Ning, Li, Bingxue, Xu, Qiong, Song, Jia, Wei, Na, Wang, Wenjing, Zou, Hongtao
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Volume:
237
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.06.033
Date:
December, 2017
File:
PDF, 1.64 MB
english, 2017
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