Improvement of soy-sauce flavour by genome shuffling in Candida versatilis to improve salt stress resistance

International Journal of Food Science and Technology

Volumn 45, Issue 1, 2010, Pages 17-22

  Cao, Xiaohong ^a   Hou, Lihua ^a   Lu, Meifang ^a   Wang, Chunling ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Candida versatilis; Flavour; Genome shuffling; Soy sauce

Indexed keywords

CANDIDA; CANDIDA VERSATILIS;

EID: 72449133898     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02085.x     Document Type: Article

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