THE STUDY OF THE EFFECT OF FERMENTATION TEMPERATURE ON THE GROWTH KINETICS OF SACCHAROMYCES CEREVISIAE YEAST STRAIN, IN THE PRESENCE OR ABSENCE OF SUPPORT, BY CHROMATOGRAPHIC TECHNIQUES-Reference-Cited by-同舟云学术

THE STUDY OF THE EFFECT OF FERMENTATION TEMPERATURE ON THE GROWTH KINETICS OF SACCHAROMYCES CEREVISIAE YEAST STRAIN, IN THE PRESENCE OR ABSENCE OF SUPPORT, BY CHROMATOGRAPHIC TECHNIQUES

Published:2011-01-31 Issue:3 Volume:34 Page:195-208
ISSN:1082-6076
Container-title:Journal of Liquid Chromatography & Related Technologies
language:en
Short-container-title:Journal of Liquid Chromatography & Related Technologies

Author:

Lainioti G. Ch.¹,Kapolos J.²,Koliadima A.¹,Karaiskakis G.¹

Affiliation:

1. a Department of Chemistry , University of Patras , Patras, Greece

2. b Department of Agricultural Products Technology , Technological Educational Institute of Kalamata , Kalamata, Greece

Publisher

Informa UK Limited

Subject

Clinical Biochemistry,Pharmaceutical Science,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/10826076.2011.546155

Reference32 articles.

1. Low-temperature wine making by immobilized cells on mineral kissiris

2. Continuous Wine Making by γ-Alumina-Supported Biocatalyst

3. Alginate as immobilization matrix for cells

4. Immobilization of yeast on delignified cellulosic material for room temperature and low-temperature wine making

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