SUGAR UPTAKE AND SUBSEQUENT ESTER AND HIGHER ALCOHOL PRODUCTION BYSACCHAROMYCES CEREVISIAE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1998.tb00998.x/fullpdf
Reference45 articles.
1. THE CONTROL OF VOLATILE ESTER SYNTHESIS DURING THE FERMENTATION OF WORT OF HIGH SPECIFIC GRAVITY
2. Production of organoleptic compounds
3. Involvement of kinases in glucose and fructose uptake by Saccharomyces cerevisiae.
4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
5. Influence of Higher Alcohol Availability on Ester Formation by Yeast
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