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Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation

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Academic year: 2017

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Figure 1 Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation oxidoreductive status and mitochondrial morphology of sake yeast during alcoholic fermentation
Figure 2 Fatty acid composition of sake yeast during alcoholic fermentation challenged with or without mitochondrial inhibitor

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