Effects of Magnesium, Calcium and Wort Oxygenation on the Fermentative Performance of Ale and Lager Strains Fermenting Normal and High Gravity Worts*
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1999.tb00021.x/fullpdf
Reference21 articles.
1. High-Gravity Brewing: Effects of Nutrition on Yeast Composition, Fermentative Ability, and Alcohol Production
2. Active transport of magnesium across the yeast cell membrane
3. Osmotic pressure effects and intracellular accumulation of ethanol in yeast during fermentation
4. Essential metal ions in the control of microbial metabolism
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