Resveratrol suppresses ethanol stress in winery and bottom brewery yeast by affecting superoxide dismutase, lipid peroxidation and fatty acid profile
Crossref DOI link: https://doi.org/10.1007/s11274-017-2371-x
Published Online: 2017-11-03
Published Print: 2017-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gharwalova, Lucia
Sigler, Karel
Dolezalova, Jana
Masak, Jan
Rezanka, Tomas
Kolouchova, Irena
Funding for this research was provided by:
Czech Science Foundation (GACR) (17-00027S)
License valid from 2017-11-01