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Incorporation of Exogenous Fatty Acids Enhances the Salt Tolerance of Food Yeast Zygosaccharomyces rouxii.
Wang, Dingkang; Chen, Hong; Yang, Huan; Yao, Shangjie; Wu, Chongde.
Affiliation
  • Wang D; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
  • Chen H; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China.
  • Yang H; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
  • Yao S; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China.
  • Wu C; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
J Agric Food Chem ; 69(35): 10301-10310, 2021 Sep 08.
Article in En | MEDLINE | ID: mdl-34449211
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Full text: 1 Database: MEDLINE Main subject: Zygosaccharomyces Language: En Journal: J Agric Food Chem Year: 2021 Type: Article Affiliation country: China
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Full text: 1 Database: MEDLINE Main subject: Zygosaccharomyces Language: En Journal: J Agric Food Chem Year: 2021 Type: Article Affiliation country: China