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Acetate but not propionate induces oxidative stress in bakers’ yeast Saccharomyces cerevisiae
The influence of acetic and propionic acids on baker's yeast was investigated in order to expand our understanding of the effect of weak organic acid food preservatives on eukaryotic cells. Both acids decreased yeast survival in a concentration-dependent manner, but with different efficiencies....
Uloženo v:
| Vydáno v: | Redox Rep |
|---|---|
| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Taylor & Francis
2013
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6837459/ https://ncbi.nlm.nih.gov/pubmed/21605494 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1179/174329211X12968219310954 |
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