CAMBRIDGE PRIZE LECTURE: STUDIES ON YEAST PHYSIOLOGY-IMPACT ON FERMENTATION PERFORMANCE AND PRODUCT QUALITY*
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1988.tb04589.x/fullpdf
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1. THE CONTROL OF VOLATILE ESTER SYNTHESIS DURING THE FERMENTATION OF WORT OF HIGH SPECIFIC GRAVITY
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3. Anaerobic nutrition of saccharomyces cerevisiae. II. Unsaturated fatty and requirement for growth in a defined medium
4. STEROL SYNTHESIS IN RELATION TO GROWTH AND FERMENTATION BY BREWING YEASTS INOCULATED AT DIFFERENT CONCENTRATIONS
5. Adenylate energy charge in Saccharomyces cerevisiae during starvation
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