Differences and Commonalities in Responses of Zygosaccharomyces rouxii to High Salt and High Temperature Stress
LIU Mengqi, YAN Zhenzhen, HU Na, CHEN Xiong, LI Xin
(Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology of Hubei Province, Hubei Province Industrial Fermentation Collaborative Innovation Center, College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China)
LIU Mengqi, YAN Zhenzhen, HU Na, CHEN Xiong, LI Xin. Differences and Commonalities in Responses of Zygosaccharomyces rouxii to High Salt and High Temperature Stress[J]. FOOD SCIENCE, 2024, 45(2): 79-88.