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Production of γ-decalactoned by the yeast Yarrowia lipolytica using different ricinoleic acid sources : comparison of different start-up strategies

Nelma Gomes, Mário Aguedo, José António Teixeira, Isabel Belo

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Key concepts: Yarrowia, Ricinoleic acid, Yeast, Production (economics), Food science, Chemistry, Biotechnology, Biology

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Production of γ-decalactoned by the yeast Yarrowia lipolytica using different ricinoleic acid sources : comparison of different start-up strategies — Research Paper | ScholarLens