Impact of dried, creamed and cake supply formats on the genetic variation and ethanol tolerance of three Saccharomyces cerevisiae distilling strains Genetic variation and ethanol tolerance of Saccharomyces cerevisiae (2012)
Attributed to:
BBSRC Centre For Sustainable Bioenergy (BSBEC): Programme 4: Lignocellulosic Conversion To Bioethanol (LACE)
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1002/jib.23
Publication URI: http://dx.doi.org/10.1002/jib.23
Type: Journal Article/Review
Parent Publication: Journal of the Institute of Brewing
Issue: 2