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Title: Diverse yeasts for diverse fermented beverages and foods

Abstract

Not provided.

Authors:
; ;
Publication Date:
Research Org.:
Univ. of Wisconsin, Madison, WI (United States)
Sponsoring Org.:
USDOE Office of Science (SC)
OSTI Identifier:
1538191
DOE Contract Number:  
FC02-07ER64494
Resource Type:
Journal Article
Journal Name:
Current Opinion in Biotechnology
Additional Journal Information:
Journal Volume: 49; Journal Issue: C; Journal ID: ISSN 0958-1669
Publisher:
Elsevier
Country of Publication:
United States
Language:
English
Subject:
Biochemistry & Molecular Biology; Biotechnology & Applied Microbiology

Citation Formats

Hittinger, Chris Todd, Steele, James L., and Ryder, David S. Diverse yeasts for diverse fermented beverages and foods. United States: N. p., 2018. Web. doi:10.1016/j.copbio.2017.10.004.
Hittinger, Chris Todd, Steele, James L., & Ryder, David S. Diverse yeasts for diverse fermented beverages and foods. United States. doi:10.1016/j.copbio.2017.10.004.
Hittinger, Chris Todd, Steele, James L., and Ryder, David S. Thu . "Diverse yeasts for diverse fermented beverages and foods". United States. doi:10.1016/j.copbio.2017.10.004.
@article{osti_1538191,
title = {Diverse yeasts for diverse fermented beverages and foods},
author = {Hittinger, Chris Todd and Steele, James L. and Ryder, David S.},
abstractNote = {Not provided.},
doi = {10.1016/j.copbio.2017.10.004},
journal = {Current Opinion in Biotechnology},
issn = {0958-1669},
number = C,
volume = 49,
place = {United States},
year = {2018},
month = {2}
}