Metal Ion Concentration and Release by a Brewing Yeast: Characterization and Implications
Author:
Affiliation:
1. Brewing Research Department, The South African Breweries Beer Division, P. O. Box 782178, Sandton 2146, South Africa; ;
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-54-0155
Reference49 articles.
1. Interrelation between Ca2+ and K+ ions in the flocculation of two Brewers yeast strains
2. Mechanisms of strontium uptake by laboratory and brewing strains of Saccharomyces cerevisiae
3. Immobilization of yeast cells containing ?-galactosidase
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