Article Versions Notes

Gao Y, Guo Y, Pang J, Liu M, Yuan T, Wang Q, Liu J. Comparative Genomics and Characterisation of the Role of Saccharomyces cerevisiae Respiration in the Fermentation of Chinese Steamed Bread. Journal of Fungi. 2025; 11(2):114. https://doi.org/10.3390/jof11020114

Gao, Yawen, Yufeng Guo, Jianing Pang, Mingkai Liu, Tengdan Yuan, Qinhong Wang, and Jingsheng Liu. 2025. "Comparative Genomics and Characterisation of the Role of Saccharomyces cerevisiae Respiration in the Fermentation of Chinese Steamed Bread" Journal of Fungi 11, no. 2: 114. https://doi.org/10.3390/jof11020114

Gao, Y., Guo, Y., Pang, J., Liu, M., Yuan, T., Wang, Q., & Liu, J. (2025). Comparative Genomics and Characterisation of the Role of Saccharomyces cerevisiae Respiration in the Fermentation of Chinese Steamed Bread. Journal of Fungi, 11(2), 114. https://doi.org/10.3390/jof11020114