SYNERGISTIC EFFECTS OF ETHANOL, OCTANOIC, AND DECANOIC ACIDS ON THE KINETICS AND THE ACTIVATION PARAMETERS OF THERMAL DEATH IN SACCHAROMYCES-BAYANUS

被引：35

作者：

SACORREIA, I

机构：

来源：

BIOTECHNOLOGY AND BIOENGINEERING | 1986年 / 28卷 / 05期

关键词：

D O I：

10.1002/bit.260280518

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：

引用

页码：761 / 763

页数：3

共 14 条

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[9] INFLUENCE OF RATE OF ETHANOL PRODUCTION AND ACCUMULATION ON VIABILITY OF SACCHAROMYCES-CEREVISIAE IN RAPID FERMENTATION [J].

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