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	1.	Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation. [electronic resource] by Ferdouse, Jannatul Kusaba, Yuki Fujimaru, Yuki Yamamoto, Yuki Kitagaki, Hiroshi Publication details: Food technology and biotechnology Dec 2019 In: Food technology and biotechnology vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Chromosomal Aneuploidy Improves the Brewing Characteristics of Sake Yeast. [electronic resource] by Kadowaki, Masafumi Fujimaru, Yuki Taguchi, Seiga Ferdouse, Jannatul Sawada, Kazutaka Kimura, Yuta Terasawa, Yohei Agrimi, Gennaro Anai, Toyoaki Noguchi, Hideki Toyoda, Atsushi Fujiyama, Asao Akao, Takeshi Kitagaki, Hiroshi Producer: 20171227 In: Applied and environmental microbiology vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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