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Q41176532-CBF4D9A7-7702-4EA1-9542-04124A4A57A1
Q41176532-CBF4D9A7-7702-4EA1-9542-04124A4A57A1
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http://www.wikidata.org/entity/statement/Q41176532-CBF4D9A7-7702-4EA1-9542-04124A4A57A1
Oxygen response of the wine yeast Saccharomyces cerevisiae EC1118 grown under carbon-sufficient, nitrogen-limited enological conditions.
P2860
Q41176532-CBF4D9A7-7702-4EA1-9542-04124A4A57A1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41176532-CBF4D9A7-7702-4EA1-9542-04124A4A57A1
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type
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wasDerivedFrom
2803ed50d518463a2604dc6eb2dcb3f0804425d3
P2860
Engineering of 2,3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, low-alcohol Saccharomyces cerevisiae.