TRAWCZYŃSKA, I.; MIŁEK, J.; KWIATKOWSKA-MARKS, S. Effect of temperature, concentration of alcohols and time on baker’s yeast permeabilization process. Technical Sciences, [S. l.], v. 21, n. 3, p. 195–206, 2018. DOI: 10.31648/ts.2886. Disponível em: https://czasopisma.uwm.edu.pl/index.php/ts/article/view/2886. Acesso em: 3 nov. 2024.