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Rehydration of active dried yeast: impact on strength and stiffness of yeast cells measured using microelectromechanical systems

作者:Bruno Barazani[1];Marta Piercey[2];Allan Paulson[2];Stephan Warnat[3];Ted Hubbard[1];Andrew J. MacIntosh[4]
来源:Journal of the Institute of Brewing ISSN:0046-9750, 2019年, 125卷, 1期, 53-59页, DOI: 10.1002/jib.548
DOI:10.1002/jib.548

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