New Advances in Saccharomyces

New Advances in Saccharomyces is a book for yeast researchers that provides a better understanding of yeast metabolism, genetics, and metabolomics applied to the fermentation of alcoholic beverages such as wine and beer. The book is structured in three parts and twelve chapters with a significant fo...

Descripción completa

Detalles Bibliográficos

Formato:	Online
Lenguaje:	inglés
Publicado:	IntechOpen 2024
Materias:	Yeast Winemaking Beer Bread Brewing CRISPRcas9 Genetic Tools New Features GMOs Sequential Fermentations Mixed Fermentations Bioprotection thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology
Acceso en línea:	ONIX_20240307_9780854661275_78
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!