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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