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1
The apoenzymatic nature of adaptation to galactose fermentation.
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2
Long-term adaptation to the fermentation of galactose in Saccharomyces chevalieri.
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3
Effects of galactose adaptation in yeast for ethanol fermentation from red seaweed, Gracilaria verrucosa.
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4
The relationship between fermentation and enzymatic adaptation.
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5
[The influence of culture temperature on the process of adaptation of yeasts to the fermentation of maltose].
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6
On the cytoplasmic nature of "long-term adaptation" in yeast.
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7
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9
Adaptation to the prefermentative oxidation of galactose.
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10
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