CHANGES IN CYTOCHROME LEVELS DURING STORAGE OF BAKERS-YEAST AT DIFFERENT TEMPERATURES

被引：3

作者：

BERGELIN, R ^{[1
]}

OURA, E ^{[1
]}

SUOMALAINEN, H ^{[1
]}

机构：

[1] STATE ALCOHOL MONOPOLY,RES LABS,SF-00101 HELSINKI 10,FINLAND

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1976年 / 82卷 / 05期

关键词：

D O I：

10.1002/j.2050-0416.1976.tb03774.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：286 / 287

页数：2

共 17 条

[1]

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[2]

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[3]

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LINDEGREN, CC .

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[5]

Just F, 1940, BIOCHEM Z, V306, P33

[6]

MITTERHAUSZEROVA L, 1971, Biologia (Bratislava), V26, P227

[7] CONTENTS OF CYTOCHROMES IN YEAST [J].

OURA, E ;

SUOMALAINEN, H .

JOURNAL OF THE INSTITUTE OF BREWING, 1970, 76 (06) :536-+

[8] EFFECT OF AERATION INTENSITY ON BIOCHEMICAL COMPOSITION OF BAKERS-YEAST .2. ACTIVITIES OF OXIDATIVE-ENZYMES [J].

OURA, E .

BIOTECHNOLOGY AND BIOENGINEERING, 1974, 16 (09) :1213-1225

[9] EFFECT OF STORAGE ON NUCLEIC-ACID COMPOSITION OF BAKERS-YEAST [J].

PARKKINEN, E ;

OURA, E ;

SUOMALAINEN, H .

JOURNAL OF THE INSTITUTE OF BREWING, 1974, 80 (03) :271-277

[10] COMPARISON OF METHODS FOR DETERMINATION OF CELL VIABILITY IN STORED BAKERS-YEAST [J].

PARKKINEN, E ;

OURA, E ;

SUOMALAINEN, H .

JOURNAL OF THE INSTITUTE OF BREWING, 1976, 82 (05) :283-285

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