SELECTIVE HYBRIDIZATION OF WINE YEASTS FOR HIGHER YIELDS OF GLYCEROL

被引：37

作者：

EUSTACE, R ^{[1
]}

THORNTON, RJ ^{[1
]}

机构：

[1] MASSEY UNIV,DEPT MICROBIOL & GENET,PALMERSTON NORTH,NEW ZEALAND

来源：

CANADIAN JOURNAL OF MICROBIOLOGY | 1987年 / 33卷 / 02期

关键词：

D O I：

10.1139/m87-019

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：112 / 117

页数：6

共 38 条

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[5]

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[6]

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[8]

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IMBAULT, P ;

WEIL, JH .

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[10] SELECTIVE HYBRIDIZATION OF PURE CULTURE WINE YEASTS .1. ELIMINATION OF UNDESIRABLE WINE-MAKING PROPERTIES [J].

ESCHENBRUCH, R ;

CRESSWELL, KJ ;

FISHER, BM ;

THORNTON, RJ .

EUROPEAN JOURNAL OF APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 1982, 14 (03) :155-158

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