机译:DNA微阵列技术对酿酒酵母实验室和酿造菌株对盐胁迫的转录反应的比较分析
Department of Biotechnology Graduate School of Engineering Osaka UniversityInstitute for Advanced Biosciences Keio University;
Department of Biotechnology Graduate School of Engineering Osaka University;
Department of Bioinformatic Engineering Graduate School of Information Science and Technology Osaka University;
Department of Biotechnology Graduate School of Engineering Osaka University;
Department of Bioinformatic Engineering Graduate School of Information Science and Technology Osaka University;
Department of Bioinformatic Engineering Graduate School of Information Science and Technology Osaka University;
Department of Biotechnology Graduate School of Engineering Osaka University;
Department of Bioinformatic Engineering Graduate School of Information Science and Technology Osaka University;
Department of Biotechnology Graduate School of Engineering Osaka University;
机译:DNA微阵列技术比较实验室和酿酒酵母菌株对盐胁迫的转录反应
机译:实验室和酿酒酵母酿酒酵母菌株对渗透压响应的蛋白质组学分析
机译:使用DNA芯片比较酿酒酵母中NaCl和山梨糖醇添加对渗透胁迫的转录反应。
机译:线粒体转录水平之间的相关性!酿酒酵母葡萄酒菌株中的热休克蛋白基因和对卡滞发酵的抗性
机译:酿酒酵母转录延伸因子TFIIS的DNA微阵列和两杂交分析。
机译:利用DNA芯片解剖啤酒酵母中的瞬时氧化应激反应。
机译:利用DNA芯片解剖啤酒酵母中的暂时性氧化应激反应。