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Behaviour of the yeast and mycelial forms of Yarrowia lipolytica during biotransformation of ricinoleic acid

Mário Aguedo, Yves Waché, Marc Séguin, Jean‐Marc Belin

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Key concepts: Yarrowia, Ricinoleic acid, Biotransformation, Yeast, Mycelium, Chemistry, Biology, Food science

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Behaviour of the yeast and mycelial forms of Yarrowia lipolytica during biotransformation of ricinoleic acid — Research Paper | ScholarLens