Untersuchungen über die Kinetik der alkoholischen Gärung unter den Bedingungen der Backhefezüchtung-Reference-Cited by-同舟云学术

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Untersuchungen über die Kinetik der alkoholischen Gärung unter den Bedingungen der Backhefezüchtung

Published:1961 Issue:5 Volume:5 Page:457-481
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Franz B.

Publisher

Wiley

Subject

Food Science

Reference16 articles.

1. Die dialektische Methode in der Biologie. S. 25. Berlin 1958: Dietz-Verlag.

2. Reaktionskinetik in den letzten Jahrzehnten Nobel-Vortrag Dezember 1956

3. The Chemical Kinetics of the Bacterial Cell. Oxford 1952: University Press.

4. XXXI.—Influence of oxygen and concentration on alcoholic fermentation

5. XVI.—Studies in fermentation. I. The chemical dynamics of alcoholic fermentation by yeast

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A model of sugar utilisation during batch beer fermentation;Journal of Applied Chemistry and Biotechnology;2007-04-25

2. A distributed parameter diffusion-reaction model for the alcoholic fermentation process;Applied Biochemistry and Biotechnology;1991-09

3. Use of Yeast in Baking;Yeast Technology;1991

4. Heterogeneous modeling for the alcoholic fermentation process;Applied Biochemistry and Biotechnology;1988-10

5. Effects of temperature on microbial ethanol production. III. The influence of the temperature on the relation existing between the specific ethanol formation rate of the yeast Saccharomyces cerevisiae Sc 5 and the ethanol concentration in the culture medium;Acta Biotechnologica;1988

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