Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation.
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| Title: | Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation. |
|---|---|
| Alternate Title: | Metionin i glicin stabiliziraju aktivnost mitohondrija kvasca tijekom alkoholnog vrenja pri proizvodnji tradicionalnog japanskog pića (sake). |
| Authors: | Ferdouse, Jannatul1,2,3, Yuki Kusaba1, Yuki Fujimaru1, Yuki Yamamoto1, Hiroshi Kitagaki1,2 ktgkhrs@cc.saga-u.ac.jp |
| Source: | Food Technology & Biotechnology. Oct-Dec2019, Vol. 57 Issue 4, p535-543. 9p. |
| Database: | Environment Complete |
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