Interaction of 4-ethylphenol, pH, sucrose and ethanol on the growth and fermentation capacity of the industrial strain of Saccharomyces cerevisiae PE-2
Covre, Elizabete A., Silva, Lincon F. L., Bastos, Reinaldo G., Ceccato-Antonini, Sandra R.Volume:
35
Language:
english
Journal:
World Journal of Microbiology and Biotechnology
DOI:
10.1007/s11274-019-2714-x
Date:
September, 2019
File:
PDF, 1.37 MB
english, 2019