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Literature DB >> 16743677

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.

Abstract

Entities: Chemical Species

Year: 1926 PMID： 16743677 PMCID： PMC1251732 DOI： 10.1042/bj0200427

Source DB: PubMed Journal: Biochem J ISSN： 0264-6021 Impact factor: 3.857

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1 in total

Authors: A Harden; J Thompson; W J Young
Journal: Biochem J Date: 1911 Impact factor: 3.857

1 in total

6 in total

Authors: L A Hohl; M A Joslyn
Journal: Plant Physiol Date: 1941-10 Impact factor: 8.340

Authors: A S Levine; C R Fellers
Journal: J Bacteriol Date: 1940-08 Impact factor: 3.490

Authors: L D Macleod; I Smedley-Maclean
Journal: Biochem J Date: 1938-09 Impact factor: 3.857

Authors: H Katagiri; G Yamagishi
Journal: Biochem J Date: 1929 Impact factor: 3.857

Authors: A M Wynne
Journal: J Bacteriol Date: 1931-09 Impact factor: 3.490

Authors: H Katagiri
Journal: Biochem J Date: 1927 Impact factor: 3.857

6 in total