Literature DB >> 16743863

The Influence of the Fatty Acids and Hydroxy-acids and their Salts on Alcoholic Fermentation by Living Yeast: Part II. Propionic, Butyric, iso-Butyric, Glycollic, Lactic, Hydroxy-iso-butyric, alpha- and beta-Hydroxybutyric Acids and their Sodium Salts.

H Katagiri1.   

Abstract

Entities:  

Year:  1927        PMID： 16743863      PMCID： PMC1251944          DOI： 10.1042/bj0210494

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


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  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.  Influence of Glucose, Alcohol and Carbon Dioxide at Barometric Pressure on the p(H) Values of Phosphate and Bicarbonate Solutions, Determined by Means of Hydroquinhydrone Electrodes.

Authors:  E Biilmann; H Katagiri
Journal:  Biochem J       Date:  1927       Impact factor: 3.857
  2 in total

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