Mechanisms underlying the low and high enthalphy death induced by short-chain monocarboxylic acids and ethanol in Saccharomyces cerevisiae
- 1 December 1992
- journal article
- applied microbial-and-cell-physiology
- Published by Springer Nature in Applied Microbiology and Biotechnology
- Vol. 38 (3) , 388-392
- https://doi.org/10.1007/bf00170091