�ber die Bernsteins�urebildung w�hrend der Weing�rung

Author:

Mayer K.,Busch Ingrid,Pause G.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference35 articles.

1. Ribéréau-Gayon, P.: La composition chimique des vins. S. 8. Paris: Librairie Polytechnique Ch. Béranger 1961.

2. Ehrlich, F.: Biochem. Z.8, 391 (1909).

3. Neubauer, O., u.K. Fromherz: Hoppe-Seylers Z. physiol. Chem.70, 326 (1911).

4. Krebs, H. A.: Advanc. Enzymol.3, 191 (1943).

5. Krebs, H. A., S. Gurin u.L. V. Eggleston: Biochem. J.51, 614 (1952).

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3. Mechanisms of acid extrusion in yeast;Biochimica et Biophysica Acta (BBA) - Reviews on Biomembranes;1991-12

4. Flavor composition of wines: A review;C R C Critical Reviews in Food Science and Nutrition;1979-11

5. Metabolism of the anaerobic formation of succinic acid bySaccharomyces cerevisiae;Archives of Microbiology;1978-06

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