USE OF CONTROLLED LEVELS OF ACTIDIONE FOR BREWING AND NON-BREWING YEAST STRAIN DIFFERENTIATION

被引：13

作者：

HARRIS, JO

WATSON, W

机构：

来源：

关键词：

D O I：

10.1002/j.2050-0416.1968.tb03128.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：286 / &

共 8 条

CHESTER, VE .

PROCEEDINGS OF THE ROYAL SOCIETY SERIES B-BIOLOGICAL SCIENCES, 1963, 157 (967) :223-+

[2]

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[3]

Gilliland R.B., 1951, P EUROPEAN BREWERY C, P35

[4]

GREEN SAMUEL R., 1955, WALLERSTEIN LAB COMMUN, V18, P239

[5]

HALL JF, 1954, J I BREWING, P486

[6]

LEE BK, 1963, NATURE LOND, V206, P90

[7]

ULRICH H, 1953, BRAUWELT, VB 61, P770

[8]

WILES AE, 1953, J I BREWING, P265