The production of extracellular and intracellular free amino acids during aerated fermentation of glucose by Baker’s yeast (Saccharomyces cerevisiae)

✍ Scribed by G. W. Malaney; R. D. Tanner; A. M. Rodrigues

• Book ID: 112926356
• Publisher: Springer Netherlands
• Year: 1991
• Tongue: English
• Weight: 514 KB
• Volume: 36
• Category: Article
• ISSN: 0015-5632
• DOI: 10.1007/bf02884068