TAWFIQ, Arwa A. Estimation levels of Indol acetic acid (IAA) and Gibberellic acid (GA3) from dry bakery yeast Saccharomyces cereviciae. Journal of Biotechnology Research Center (JOBRC), [S. l.], v. 4, n. 2, p. 94–100, 2010. DOI: 10.24126/jobrc.2010.4.2.133. Disponível em: https://jobrc.org/index.php/jobrc/article/view/133. Acesso em: 28 nov. 2024.