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Updated: Jul 21, 2026

Quantitative Phosphoproteomics in Fatty Acid Stimulated Saccharomyces cerevisiae
15:41

Quantitative Phosphoproteomics in Fatty Acid Stimulated Saccharomyces cerevisiae

Published on: October 12, 2009

[The influence of different phosphates on the flow properties of processed cheeses (author's transl)]

O Kirchmeier, G Weiss, F Kiermeier

    Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
    |May 29, 1978
    PubMed

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