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Title: Diverse yeasts for diverse fermented beverages and foods

Authors:
; ;
Publication Date:
Sponsoring Org.:
USDOE Office of Science (SC), Biological and Environmental Research (BER) (SC-23)
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. 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 Kingdom. doi: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 = {2018},
month = {2}
}

Journal Article:
Free Publicly Available Full Text
Publisher's Version of Record
DOI: 10.1016/j.copbio.2017.10.004

Citation Metrics:
Cited by: 12 works
Citation information provided by
Web of Science

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