Influence of yeast strain and pH on pyruvic acid content of wines
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference8 articles.
1. Factors influencing the pyruvic acid content of wines
2. Cell permeability and decarboxylation of α-keto acids by intact yeast
3. Changes in the decarboxylase activity of baker's yeast during the growth phase
4. Mechanisms of Drug Absorption and Distribution
5. In ‘Chemistry and Biology of Yeasts’, Ed., (Acad. Press N. Y.), 1958, p. 235
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