Comparative Genomics and Characterisation of the Role of <i>Saccharomyces cerevisiae</i> Respiration in the Fermentation of Chinese Steamed Bread
The genetic composition of <i>Saccharomyces cerevisiae</i> and its various phenotypes during fermentation significantly correlate to the quality of Chinese steamed bread (CSB). However, the systematic correlation between different <i>S. cerevisiae</i> and CSB has not been ful...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Journal of Fungi |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2309-608X/11/2/114 |
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