Diverse yeasts for diverse fermented beverages and foods
- Authors:
- Publication Date:
- Sponsoring Org.:
- USDOE Office of Science (SC), Biological and Environmental Research (BER)
- OSTI Identifier:
- 1549521
- Grant/Contract Number:
- FC02-07ER64494
- Resource Type:
- Publisher's Accepted Manuscript
- Journal Name:
- Current Opinion in Biotechnology
- Additional Journal Information:
- Journal Name: Current Opinion in Biotechnology Journal Volume: 49 Journal Issue: C; Journal ID: ISSN 0958-1669
- Publisher:
- Elsevier
- Country of Publication:
- United Kingdom
- Language:
- English
Citation Formats
Hittinger, Chris Todd, Steele, James L., and Ryder, David S. Diverse yeasts for diverse fermented beverages and foods. United Kingdom: 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 Kingdom. https://doi.org/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 Kingdom. https://doi.org/10.1016/j.copbio.2017.10.004.
@article{osti_1549521,
title = {Diverse yeasts for diverse fermented beverages and foods},
author = {Hittinger, Chris Todd and Steele, James L. and Ryder, David S.},
abstractNote = {},
doi = {10.1016/j.copbio.2017.10.004},
journal = {Current Opinion in Biotechnology},
number = C,
volume = 49,
place = {United Kingdom},
year = {Thu Feb 01 00:00:00 EST 2018},
month = {Thu Feb 01 00:00:00 EST 2018}
}
Free Publicly Available Full Text
Publisher's Version of Record
https://doi.org/10.1016/j.copbio.2017.10.004
https://doi.org/10.1016/j.copbio.2017.10.004
Other availability
Cited by: 54 works
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