PHYSIOLOGICAL-EFFECTS OF YEAST-CELL IMMOBILIZATION - APPLICATIONS FOR BREWING

被引：106
|
作者：
NORTON, S
DAMORE, T
机构：
[1] Labatt Breweries of Canada, London, Ont.
来源：
ENZYME AND MICROBIAL TECHNOLOGY | 1994年 / 16卷 / 05期
基金：
加拿大自然科学与工程研究理事会;
关键词：
IMMOBILIZED CELLS; YEAST; BEER; BEVERAGE INDUSTRY; FERMENTATION TECHNOLOGY; PHYSIOLOGY;
D O I：
10.1016/0141-0229(94)90150-3
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：
[No abstract available]
引用
收藏
页码：365 / 375
页数：11
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