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High vanillin tolerance of an evolved Saccharomyces cerevisiae strain owing to its enhanced vanillin reduction and antioxidative capacity

发布时间：2019-10-22 点击数：

所属单位：生命科学学院

论文名称：High vanillin tolerance of an evolved Saccharomyces cerevisiae strain owing to its enhanced vanillin reduction and antioxidative capacity

发表刊物：Journal of Industrial Microbiology & Biotechnology

第一作者：鲍晓明

全部作者：沈煜,侯进

论文类型：基础研究

论文编号：lw-163569

卷号：41

期号：11

页面范围：1637

是否译文：否

发表时间：2014-11

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侯进 (教授)

High vanillin tolerance of an evolved Saccharomyces cerevisiae strain owing to its enhanced vanillin reduction and antioxidative capacity