ArticleApplied and environmental microbiology2015

Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture Fermentation.

Kazutaka Sawada et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.