THE EFFECT OF LOW CO2 PRESSURES ON THE ABSORPTION OF AMINO-ACIDS AND PRODUCTION OF FLAVOR-ACTIVE VOLATILES BY YEAST

被引：37

作者：

KNATCHBULL, FB ^{[1
]}

SLAUGHTER, JC ^{[1
]}

机构：

[1] HERIOT WATT UNIV,DEPT BREWING & BIOL SCI,EDINBURGH EH1 1HX,SCOTLAND

来源：

关键词：

D O I：

10.1002/j.2050-0416.1987.tb04530.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：420 / 424

页数：5

共 20 条

ARCAYLEDEZMA, GJ ;

SLAUGHTER, JC .

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[5]

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[6]

Jones M., 1964, J I BREWING, V70, P307, DOI DOI 10.1002/J.2050-0416.1964.TB01996.X

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JONES, RP ;

GREENFIELD, PF .

[8]

Kieninger H., 1975, Technical Quarterly, Master Brewers Association of America, V12, P256

[9]

KNATCHBULL FB, 1986, THESIS H WATT U

[10]

KUMADA J, 1975, 15TH EUR BREW CONV P, P615