Diverse yeasts for diverse fermented beverages and foods

Hittinger, Chris Todd; Steele, James L.; Ryder, David S.

doi:10.1016/j.copbio.2017.10.004

Title: Diverse yeasts for diverse fermented beverages and foods

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Authors:: Hittinger, Chris Todd; Steele, James L.; Ryder, David S.

Publication Date:: Thu Feb 01 00:00:00 EST 2018

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.

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                    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

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                    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.

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@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}

}

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