Comparative physiological and transcriptomic analyses reveal salt tolerance mechanisms of Zygosaccharomyces rouxii (vol 82, pg 59, 2019)

被引：1
|
作者：
Wang, Dingkang [1 ]
Hao, Zhiqiang [2 ]
Zhao, Jinsong [3 ]
Jin, Yao [1 ]
Huang, Jun [1 ]
Zhou, Rongqing [1 ]
Wu, Chongde [1 ]
机构：
[1] Sichuan Univ, Minist Educ, Key Lab Leather Chem & Engn, Chengdu 610065, Sichuan, Peoples R China
[2] Shanxi Mubiao Cattle Ind Co Ltd, Lvliang 032107, Peoples R China
[3] Luzhou Laojiao Grp Co Ltd, Luzhou 646000, Peoples R China
来源：
PROCESS BIOCHEMISTRY | 2019年 / 84卷
关键词：
D O I：
10.1016/j.procbio.2019.05.028
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：230 / 231
页数：2
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