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.

The Biochemical journal ·Vol. 20 ·No. 2 ·1926-00-00 ·Pages 427-36

Katagiri H

Abstract

暂无摘要

Authors & Affiliations

1 authors, click to expand affiliations / ORCID

Katagiri H

The Biochemical Department, Lister Institute, London.

References (1)

1 references, click to expand

Apparatus for Collecting and Measuring the Gases evolved during Fermentation.
Biochem J. 1911;5(5):230-5 PMID: 16742158

Article Info

Journal

The Biochemical journal

Abbr.

Biochem J

ISSN

0264-6021

DOI

Published

1926-00-00

Pages

427-36

Language

English

Region

England

NLM ID

2984726R

PMCID

PMC1251732

External Links

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