Structural Complexity of the Nitrogen Source and Influence on Yeast Growth and Fermentation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2002.tb00124.x/fullpdf
Reference46 articles.
1. Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation
2. PEPTIDE REMOVAL FROM ALL-MALT AND ADJUNCT WORTS BYSACCHAROMYCES CEREVISIAE NCYC 240
3. High-Gravity Brewing: Influence of Pitching Rate and Wort Gravity on Early Yeast Viability
4. Ethanol Tolerance in Yeasts
5. High gravity brewing: Nutrient enhanced production of high concentrations of ethanol by brewing yeast
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