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机译:加压酿酒酵母的介电谱
Univ Silesia, Inst Phys, PL-41500 Chorzow, Poland|Univ Silesia, Silesian Intercollegiate Ctr Educ & Interdiscipli, PL-41500 Chorzow, Poland;
Polish Acad Sci, Inst High Pressure Phys, PL-01142 Warsaw, Poland;
Univ Silesia, Silesian Intercollegiate Ctr Educ & Interdiscipli, PL-41500 Chorzow, Poland|Univ Silesia, Inst Phys, PL-41500 Chorzow, Poland|Polish Acad Sci, Inst High Pressure Phys, PL-01142 Warsaw, Poland;
Polish Acad Sci, Inst High Pressure Phys, PL-01142 Warsaw, Poland;
Polish Acad Sci, Inst High Pressure Phys, PL-01142 Warsaw, Poland;
Prof Waclaw Dabrowski Inst Agr & Food Biotechnol, Dept Fruit & Vegetable Product Technol, PL-02532 Warsaw, Poland;
Univ Bern, CH-3012 Bern, Switzerland;
High pressures; Dielectric spectroscopy; Foods; Yeast;
机译:在较低的温度和压力下产生CO 2 sub>微气泡后,通过在环境温度下加压的设备使酿酒酵母失活。
机译:乙烯气体加压对酵母菌超微结构的影响
机译:酿酒酵母在自噬过程中需要Ole1,脂肪酸去饱和酶用于Atg9传递和分离膜扩展酿酒酵母在发酵过程中需要Ole1,脂肪酸去饱和酶,用于Atg9传递和分离膜扩展,脂肪酸酵母菌自噬过程中的转运和隔离膜膨胀
机译:基于MIR光谱的PLS-DA模型对酿酒酵母细胞的分类
机译:用光滑念珠菌RPM2,乳酸克鲁维酵母EBS1和啤酒酵母YDL189W代替啤酒酵母RPM2的部分功能,但不是全部功能。
机译:加压酿酒酵母的介电谱
机译:加压介电谱