Changes in the cell constitution of baker's yeast in changing growth conditions
Author:
Publisher
Walter de Gruyter GmbH
Subject
General Chemical Engineering,General Chemistry
Link
http://www.degruyter.com/view/j/pac.1963.7.issue-4/pac196307040639/pac196307040639.pdf
Reference8 articles.
1. KETO ACIDS FORMED BY BAKER'S YEAST;Journal of the Institute of Brewing,1967
2. THE AROMA COMPONENTS PRODUCED BY YEAST IN NITROGEN-FREE SUGAR SOLUTION;Journal of the Institute of Brewing,1966
3. Qualitative yeast enzyme analysis by electrophoresis;European Journal of Applied Microbiology and Biotechnology,1979
4. YEAST GROWTH METHOD FOR ASSAY OF BIOTIN ACTIVITY;Journal of the Institute of Brewing,1965
5. EFFECT OF AERATION ON THE SYNTHESIS OF NICOTINIC ACID AND NICOTINAMIDE ADENINE DINUCLEOTIDE BY BAKER'S YEAST;Journal of the Institute of Brewing,1965
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1. Aeration and Foam Control in Baker's Yeast Production: Mapping Patents;Comprehensive Reviews in Food Science and Food Safety;2016-01-11
2. Baker’s Yeast Production;Yeast Technology;1991
3. Qualitative yeast enzyme analysis by electrophoresis;European Journal of Applied Microbiology and Biotechnology;1979
4. Production of Yeasts and Yeast Products;Microbial Technology;1979
5. Regulation der Acetaldehydkonzentration im Medium w�hrend der alkoholischen G�rung durch Saccharomyces cerevisiae;Archiv f�r Mikrobiologie;1970
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