Beiträge zur Methylenblaufärbung der Hefezellen und Studien über die Permeabilität der Hefezellmembran, II. Mitteilung. Eine verbesserte Färbeflüssigkeit zur Erkennung von toten Hefezellen.
Author:
Publisher
Walter de Gruyter GmbH
Subject
Biochemistry
Link
https://www.degruyter.com/document/doi/10.1515/bchm2.1933.218.1-2.65/pdf
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3. Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency;Australian Journal of Grape and Wine Research;2001-10
4. Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions;Journal of Industrial Microbiology and Biotechnology;2001-04-01
5. Lysis of yeast cells by Oenococcus oeni enzymes;Journal of Industrial Microbiology and Biotechnology;2000-10-01
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