Amino acid uptake by four commercial yeasts at two different temperatures of growth and fermentation effects on urea excreation and reabsorption

Amino acid uptake by four commercial yeasts at two different temperatures of growth and fermentation effects on urea excreation and reabsorption

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Otros Autores:	OUGH, C.S., HUANG, Z., AN, D., STEVENS, D.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 42, no. 1 (1991), p. 26-40
Materias:	Aminoácidos Levadura Temperatura Fermentación Urea Desarrollo
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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