PHYSIOLOGICAL-EFFECTS OF YEAST-CELL IMMOBILIZATION - APPLICATIONS FOR BREWING

被引：106

作者：

NORTON, S

DAMORE, T

机构：

[1] Labatt Breweries of Canada, London, Ont.

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 1994年 / 16卷 / 05期

基金：

加拿大自然科学与工程研究理事会;

关键词：

IMMOBILIZED CELLS; YEAST; BEER; BEVERAGE INDUSTRY; FERMENTATION TECHNOLOGY; PHYSIOLOGY;

D O I：

10.1016/0141-0229(94)90150-3

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

[No abstract available]

引用

页码：365 / 375

页数：11

共 142 条

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