共 50 条
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- [42] Formation of acetaldehyde during alcoholic sugar fermentation. BERICHTE DER DEUTSCHEN CHEMISCHEN GESELLSCHAFT, 1912, 45 : 1289 - 1293
- [44] The decomposition of amino acids in yeast fermentation. HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE, 1911, 70 (4/5): : 326 - 350
- [45] The first phosphorylation of the alcoholic fermentation. (3. Announcement on the enzyme of the fermentation) HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE, 1935, 234 : 146 - 150
- [46] Foodstuff balance for raw materials and their products in alcoholic fermentation. BIOCHEMISCHE ZEITSCHRIFT, 1915, 69 : 334 - 352
- [47] The transfer of sugar and formation of carbonic acid in the alcoholic fermentation. HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE, 1912, 76 (5/6): : 347 - 354
- [48] On dioxy-acetone as intermediate stage of the alcoholic fermentation. BERICHTE DER DEUTSCHEN CHEMISCHEN GESELLSCHAFT, 1912, 45 : 43 - 46
- [49] New contributions to the question of the influence of the thyroid on alcoholic fermentation. BIOCHEMISCHE ZEITSCHRIFT, 1925, 160 : 269 - 271
- [50] The influence of aeration on the formation of volatile products in alcoholic fermentation. COMPTES RENDUS HEBDOMADAIRES DES SEANCES DE L ACADEMIE DES SCIENCES, 1909, 148 : 103 - 105