野生型酿酒酵母<i> /i>蛋白质含量高,通过随机诱变提高蛋白质含量

Q4 Agricultural and Biological Sciences
Gi-Beom Jeon, Young-Oh Lee, Bumjin Joo, Young-Wook Chin, Sun-Ki Kim
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引用次数: 0

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Selection of Wild Type <i>Saccharomyces cerevisiae</i> with High Protein Content and Improving its Protein Content via Random Mutagenesis
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来源期刊
Food Engineering Progress
Food Engineering Progress Agricultural and Biological Sciences-Food Science
CiteScore
0.70
自引率
0.00%
发文量
27
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