Malolactic Fermentation

Author:

Boulton Roger B.,Singleton Vernon L.,Bisson Linda F.,Kunkee Ralph E.

Publisher

Springer US

Reference125 articles.

1. Agree, T. E., J. Barnard, and D. G. Cunningham. 1984. “A procedure for the sensory analysis of gas chromatographic effluents.” Food. Chem. 14:273–286.

2. Allen, S. H. G. Patil, and J. R. Patil. 1972. “Studies on the structure and mechanism of action of malate-lactate transhydrogenase.” J. Biol. Chem. 247:909–916.

3. Alizade, M. A., and H. Simon. 1973. “Zum Mercha-nismus und zur Kompartmentierung der L-und D-Lactatbildung aus L-Malat bzw. D-Glucose in Leuconstoc mesen teroides.” Z. Physiol. Chem. 354:163–1

4. Amachi, T. 1975. “Chemical structure of a growth factor (TJF) and its physiological significance for malo-lactic bacteria.” In Lactic Acid Bacteria in Beverages and Food, J. G. Carr, C. V. Cutting, and G. C. Whiting, Eds., pp. 103–118. London: Academic Press.

5. Amachi, T., S. Imamoto, and H. Yoshizumi. 1971. “A growth factor for malo-lactic fermentation bacteria. Part II. Structure and synthesis of a novel pantothenic acid derivative isolated from tomato juice.” Agric. Biol. Chem. 35:1222–1230.

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