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机译:Sko1缺乏扩展了酿酒酵母中的时间顺序
Department of Molecular Biotechnology Graduate School of Advanced Sciences of Matter Hiroshima University Higashi-Hiroshima Japan;
Department of Molecular Biotechnology Graduate School of Advanced Sciences of Matter Hiroshima University Higashi-Hiroshima Japan;
Department of Molecular Biotechnology Graduate School of Advanced Sciences of Matter Hiroshima University Higashi-Hiroshima Japan;
National Research Institute of Brewing Higashi-Hiroshima Japan;
Department of Molecular Biotechnology Graduate School of Advanced Sciences of Matter Hiroshima University Higashi-Hiroshima Japan;
Department of Molecular Biotechnology Graduate School of Advanced Sciences of Matter Hiroshima University Higashi-Hiroshima Japan Research and Development Department Asa hi Sake Brewing Co. Ltd. Nagaoka Japan;
Department of Molecular Biotechnology Graduate School of Advanced Sciences of Matter Hiroshima University Higashi-Hiroshima Japan;
Saccharomyces cerevisiae; Sko1; lifespan; osmotic stress; oxidative stress;
机译:Sko1缺乏扩展了酿酒酵母中的时间顺序
机译:低剂量的DNA损伤剂通过促进进入静止来扩展酿酒酵母酿酒酵母
机译:槲皮素免受氧化和凋亡胁迫的酵母酿酒酵母蛋白酶蛋白胨,并延长时间顺序
机译:氮对于在Isoproturon存在下延长酿酒酵母的发酵生长至关重要
机译:全基因组筛选显示减少的TOR信号传导延长了酿酒酵母的时间和复制寿命
机译:在酿酒酵母的晚期生长阶段的硫化氢处理延长了时间顺序寿命
机译:Neoheheridin的抗衰老潜力及其与其他柑橘类黄酮的协同效应,在延长酿酒酵母酿酒酵母中延长酿酒酵母的年代寿命