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The kinetics of alcoholic fermentation of sugars by brewer's yeast: The temperature coefficients of the rates of fermentation of glucose and fructose.

作者信息

Hopkins R H, Roberts R H

机构信息

The Department of Industrial Fermentation, University of Birmingham.

出版信息

Biochem J. 1935 Nov;29(11):2486-90. doi: 10.1042/bj0292486.

DOI:10.1042/bj0292486
PMID:16745932
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1266788/
Abstract
摘要

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引用本文的文献

1
Further observations on the non-fermentability of d-fructopyranose by yeast.关于酵母对D-吡喃果糖不可发酵性的进一步观察
Biochem J. 1947;41(3):478-80. doi: 10.1042/bj0410478.
2
The fermentable form of fructose.果糖的可发酵形式。
Biochem J. 1950 Jun-Jul;47(1):95-7. doi: 10.1042/bj0470095.

本文引用的文献

1
The kinetics of alcoholic fermentation of sugars by brewer's yeast: Effect of concentrations of yeast and sugar.啤酒酵母对糖类酒精发酵的动力学：酵母浓度和糖浓度的影响。
Biochem J. 1935 Apr;29(4):919-30. doi: 10.1042/bj0290919.