PEPTIDE REMOVAL FROM ALL-MALT AND ADJUNCT WORTS BY SACCHAROMYCES-CEREVISIAE NCYC 240

被引：13

作者：

CALDERBANK, J ^{[1
]}

ROSE, AH ^{[1
]}

TUBB, RS ^{[1
]}

机构：

[1] BREWING RES FDN,NUTFIELD RH1 4HY,SURREY,ENGLAND

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1985年 / 91卷 / 05期

关键词：

D O I：

10.1002/j.2050-0416.1985.tb04351.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：321 / 324

页数：4

共 32 条

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[6]

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[7]

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[8] SIMPLE PEPTIDES OF WORT AND BEER [J].

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[9]

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[10] RELATIVE SIGNIFICANCE OF OXYGEN AND OTHER NUTRIENTS AS FERMENTATION REGULATORS IN SACCHAROMYCES-CEREVISIAE [J].

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