Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/137848
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dc.contributor.authorRonnie G. Willaert
dc.date.accessioned2019-05-30T09:14:28Z-
dc.date.available2019-05-30T09:14:28Z-
dc.date.issued2017
dc.identifier.isbn9783038424437 9783038424420
dc.identifier.urihttp://oers.taiwanmooc.org/jspui/handle/123456789/137848-
dc.language.isoeng
dc.publisherMDPI AG - Multidisciplinary Digital Publishing Institute
dc.relation.urihttp://www.mdpi.com/journal/fermentation/special_issues/saccharomyce
dc.rights.uriCC BY-NC-ND (姓名標示-非商業性-禁止改作)
dc.sourceDOAB
dc.subject.classificationBiology
dc.subject.othersystems biology
dc.subject.othergenomics
dc.subject.otherproteomics
dc.subject.otherfluxomics
dc.subject.othermetabolomics
dc.subject.othersynthetic yeast biology
dc.subject.othermetabolic engineering
dc.subject.otherevolutionary engineering
dc.subject.otherindustrial yeast products
dc.subject.otherbeer
dc.subject.otherwine
dc.subject.otherbread
dc.subject.otherbiofuels
dc.subject.othercommodity chemical
dc.subject.otherbiopharmaceuticals material precursors
dc.subject.otheryeast fermentation technology
dc.subject.otherindustrial bioreactors mini- and microbioreactors
dc.subject.otherhigh-density fermentations
dc.subject.otheryeast stress adaptation
dc.titleYeast Biotechnology
dc.type電子教科書
dc.classification自然科學類
Theme:教科書-自然科學類

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