THE LONG-CHAIN FATTY-ACID COMPOSITION OF YEASTS USED IN THE BREWING INDUSTRY

被引：18

作者：

OOSTHUIZEN, A

KOCK, JLF

BOTES, PJ

LATEGAN, PM

机构：

来源：

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1987年 / 26卷 / 01期

关键词：

D O I：

10.1007/BF00282149

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：55 / 60

页数：6

共 25 条

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