High vanillin tolerance of an evolved <i>Saccharomyces cerevisiae</i> strain owing to its enhanced vanillin reduction and antioxidative capacity
Crossref DOI link: https://doi.org/10.1007/s10295-014-1515-3
Published Online: 2014-11-01
Published Print: 2014-11-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Shen, Yu
Li, Hongxing
Wang, Xinning
Zhang, Xiaoran
Hou, Jin
Wang, Linfeng
Gao, Nan
Bao, Xiaoming
Version of Record valid from 2014-11-01
Text and Data Mining valid from 2014-11-01