학술논문
Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation
Document Type
Article
Source
In: International Journal of Food Microbiology . (International Journal of Food Microbiology, July 02, 2015, 204:24-32)
Subject
Language
English
ISSN
18793460
01681605
01681605