Literature DB >> 16653736

FORMIC ACID FORMATION IN ALCOHOLIC FERMENTATION.

L A Hohl1, M A Joslyn.   

Abstract

Entities:  

Year:  1941        PMID： 16653736      PMCID： PMC437950          DOI： 10.1104/pp.16.4.755

Source DB:  PubMed          Journal:  Plant Physiol        ISSN： 0032-0889            Impact factor:   8.340


× No keyword cloud information.
  2 in total

1.  The Influence of the Fatty Acids and their Salts on Alcoholic Fermentation by Living Yeast: Part I. Acetic and Formic Acids and their Sodium, Potassium and Ammonium Salts.

Authors:  H Katagiri
Journal:  Biochem J       Date:  1926       Impact factor: 3.857

2.  The effects of inositol, crystalline vitamin B(1) and "pantothenic acid" on the growth of different strains of yeast.

Authors:  R J Williams; D H Saunders
Journal:  Biochem J       Date:  1934       Impact factor: 3.857
  2 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.