机译:西班牙酿酒酵母(Saccharomyces kudriavzevii)菌株(与酿酒和酿造酿酒酵母(Saccharomyces cerevisiae)×酿酒酵母(S. kudriavzevii)杂种的亲本菌株最亲近的亲戚之一)的酶学表征
Biodiversity and Evolution of Eukaryotic Microorganisms, 'Cavanilles' Institute of Biodiversity and Evolution, University of Valencia, Valencia, Spain,Laboratory of Genetics, DOE Great Lakes Bioenergy Research Center, University of Wisconsin-Madison, Madison, WI 53706, USA;
Food Biotechnology Department, Institute of Agrochemistry and Food Technology (IATA), CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain;
Food Biotechnology Department, Institute of Agrochemistry and Food Technology (IATA), CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain;
Food Biotechnology Department, Institute of Agrochemistry and Food Technology (IATA), CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain,Food Biotechnology Department, Institute of Agrochemistry and Food Technology (IATA, CSIC), P.O. Box 73, E-46100 Burjassot, Valencia, Spain;
Saccharomyces kudriavzevii; Phylogenetics; Must fermentation; Low temperature; Aroma; Winemaking;
机译:酿酒酵母和库氏链球菌酿酒新天然杂种的分子特征
机译:啤酒酵母 i>和 S之间自然杂交的全基因组基因表达。 kudriavzevii i>在生态条件下。
机译:酿酒条件下酿酒酵母与库氏葡萄球菌两种杂种香气合成的基因组和转录谱分析。
机译:抗生素和维生素 - 矿物质补充剂对家禽和牛饲料添加剂酿酒酵母菌菌株的影响
机译:酿酒与野生酿酒酵母之间的遗传和表型分化
机译:酿酒酵母和库氏链球菌酿酒新天然杂种的分子特征
机译:酿酒酵母和库氏葡萄球菌在酿酒中新天然杂种的分子特征Character†