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Enzymatic production of flavor precursors and their in-situ conversion by Yarrowia lipolytica JMY 861 into selected flavor compounds

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:2f75rb91p
Date January 2015
CreatorsAziz, Marya
ContributorsSelim Kermasha (Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 130278

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