Formation of Esters from Acids by Brewer's Yeast: Formation from Unsaturated Acids-Reference-Cited by-同舟云学术

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Formation of Esters from Acids by Brewer's Yeast: Formation from Unsaturated Acids

Published:1966-04 Issue:5031 Volume:210 Page:99-100
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

NORDSTRÖM KURT

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/210099a0.pdf

Reference21 articles.

1. Burger, A. M., Buch der Aromen, second ed. (W. Williger, Wädenswil, 1955).

2. Connell, D. W., Austral. J. Chem., 17, 130 (1964).

3. Hultin, H. O., and Proctor, B. E., Food Technol., 15, 440 (1961).

4. Jennings, W. G., J. Food Sci., 26, 564 (1961).

5. Jennings, W. G., and Creveling, R. K., J. Food Sci., 28, 91 (1963).

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