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Q27932435-5C383ED2-BA3C-4390-9FB6-737A0393674D
Q27932435-5C383ED2-BA3C-4390-9FB6-737A0393674D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q27932435-5C383ED2-BA3C-4390-9FB6-737A0393674D
Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
P921
Q27932435-5C383ED2-BA3C-4390-9FB6-737A0393674D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q27932435-5C383ED2-BA3C-4390-9FB6-737A0393674D
rank
NormalRank
type
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P921
food science