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Q39051026-377F9933-6AF1-469D-BC05-E6BF730B7624
Q39051026-377F9933-6AF1-469D-BC05-E6BF730B7624
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39051026-377F9933-6AF1-469D-BC05-E6BF730B7624
Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases.
P2860
Q39051026-377F9933-6AF1-469D-BC05-E6BF730B7624
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39051026-377F9933-6AF1-469D-BC05-E6BF730B7624
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wasDerivedFrom
7599104de8bb9ff639550d0d90f4592b6867e087
P2860
The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates