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Description
The process is not unlike how yeast helps bread dough rise: It breaks down flour into its component sugars, gobbles the sugar, and releases carbon dioxide and ethyl alcohol into bubbles in the dough
Zuidmeer-Jongejan L, Huber H, Swoboda I, Rigby N, Versteeg SA, Jensen BM et al (2015) Development of a hypoallergenic recombinant parvalbumin for first-in-man subcutaneous immunotherapy of fish allergy
and flanked by a protospacer adjacent motif (PAM) and is widely used for genome editing in various organisms
T., Uryu K., Leight S., Trojanowski J
