Urea excretion and uptake by wine yeasts as affected by various factors
Guardado en:
Publicado en: | American Journal of Enology and Viticulture |
---|---|
Autor principal: | AN, Danmei |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | American Journal of Enology and Viticulture v. 44, no. 1 (1993), p. 35-40 |
Materias: | |
Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
Ejemplares similares
- Amino acid uptake by four commercial yeasts at two different temperatures of growth and fermentation effects on urea excreation and reabsorption
-
Indentification of N-carbamyl amino acids in wines and in yeast cells
por: HUANG, Zhixian -
Application of differential pH technique to the determination of urea in Italian wines
por: Larcher, R. -
Nutrients, yeast hulls and proline in the wine fermentation
por: Ingledew, W. M. -
Nitrogen supplementation of grape juice. II. Effect on amino acid and urea release following fermentation
por: Ferreira Monteiro, F.