ON VARIOUS FACTORS AFFECTING FORMATION OF ISOBUTANOL AND ISOAMYL ALCOHOL DURING ALCOHOLIC FERMENTATION

被引：24

作者：

YOSHIZAWA, K

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1966年 / 30卷 / 07期

关键词：

D O I：

10.1080/00021369.1966.10858659

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：634 / +

页数：1

共 11 条

[1] CROWELL E.A., 1963, AMER JOUR ENOL AND VITICULT, V14, P214
[2] LAWRENCE WC, 1964, WALLERSTEIN COMMUNIC, V27, P124
[3] FORMATION OF HIGHER ALCOHOLS IN FERMENTATION OF AMINO ACIDS BY YEAST - FORMATION OF ACTIVE AMYL ALCOHOL FROM ASPARTIC ACID HOMOSERINE + ALPHA-HYDROXY-ACETO-N-BUTYRIC ACID BY WASHED YEAST CELLS
YOSHIZAWA, K
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1964, 28 (11): : 801 - &
[4] FORMATION OF HIGHER ALCOHOLS IN FERMENTATION OF AMINO ACIDS BY YEAST - FORMATION OF ACTIVE AMYL ALCOHOL FROM ALPHA-KETO-N-BUTYRIC ACID BY CELL-FREE EXTRACT OF YEAST
YOSHIZAWA, K
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1963, 27 (03): : 162 - &
[5] FORMATION OF HIGHER ALCOHOLS IN FERMENTATION OF AMINO ACIDS BY YEAST - FORMATION OF HIGHER ALCOHOLS FROM ALPHA-AMINO-N-BUTYRIC ACID BY WASHED YEAST CELLS
YOSHIZAWA, K
YAMADA, M
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1962, 26 (08): : 494 - &
[6] FORMATION OF HIGHER ALCOHOLS IN FERMENTATION OF AMINO ACIDS BY YEAST - FORMATION OF ISOBUTANOL FROM ALPHA-ACETOLACTIC ACID BY WASHED YEAST CELLS
YOSHIZAWA, K
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1964, 28 (05): : 279 - &
[7] YOSHIZAWA K, 1961, KAGAKU RYOIKI, V2, P121
[8] YOSHIZAWA K, 1965, J SOC BREWING JAPAN, V60, P263
[9] YOSHIZAWA K, 1964, J SOC BREWING JAPAN, V59, P629
[10] YOSHIZAWA K, 1963, J SOC BREWING JAPAN, V58, P1205