机译:工业啤酒发酵过程中氨基酸的摄取和酵母基因的转录
School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK;
School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK;
School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK;
School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK;
School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK;
School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK;
School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK;
amino acid; brewing; fermentation; transcription; yeast;
机译:啤酒发酵过程中参与风味形成及其相关氨基酸代谢的差异转录酵母基因
机译:大型酵母发酵过程中氨基酸供应对风味相关基因转录和芳香化合物产生的影响
机译:野生和商业酵母在单一发酵和共发酵中摄取的氨基酸
机译:硅混合像素检测器实时/ spl beta /成像:氨基酸摄取和遗传学研究
机译:酵母中氨基酸生物合成途径转录调控的演变
机译:乙醇发酵过程中絮凝酵母和常规工业酵母在转录和代谢产物谱分析上的差异
机译:氨基酸补充的转录分析及对贮藏酵母发酵中香气生产的影响