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Adaptive Response and Tolerance to Weak Acids in Saccharomyces cerevisiae: A Genome-Wide View
Weak acids are widely used as food preservatives (e.g., acetic, propionic, benzoic, and sorbic acids), herbicides (e.g., 2,4-dichlorophenoxyacetic acid), and as antimalarial (e.g., artesunic and artemisinic acids), anticancer (e.g., artesunic acid), and immunosuppressive (e.g., mycophenolic acid) dr...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Mary Ann Liebert, Inc.
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3129613/ https://ncbi.nlm.nih.gov/pubmed/20955006 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1089/omi.2010.0072 |
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