Decreased production of higher alcohols by <i>Saccharomyces cerevisiae</i> for Chinese rice wine fermentation by deletion of Bat aminotransferases
Crossref DOI link: https://doi.org/10.1007/s10295-015-1583-z
Published Online: 2015-04-01
Published Print: 2015-04-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhang, Cui-Ying
Qi, Ya-Nan
Ma, Hong-Xia
Li, Wei
Dai, Long-Hai
Xiao, Dong-Guang
Version of Record valid from 2015-04-01
Text and Data Mining valid from 2015-04-01