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Transcriptomic and Proteomic Approach for Understanding the Molecular Basis of Adaptation of Saccharomyces cerevisiae to Wine Fermentation

Throughout alcoholic fermentation, Saccharomyces cerevisiae cells have to cope with several stress conditions that could affect their growth and viability. In addition, the metabolic activity of yeast cells during this process leads to the production of secondary compounds that contribute to the org...

詳細記述

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書誌詳細
主要な著者: Zuzuarregui, Aurora, Monteoliva, Lucía, Gil, Concha, del Olmo, Marcel·lí
フォーマット: Artigo
言語:Inglês
出版事項: American Society for Microbiology 2006
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC1352203/
https://ncbi.nlm.nih.gov/pubmed/16391125
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.72.1.836-847.2006
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