Toward Understanding the Diacetyl Cycle in Yeast Fermentations
- 1 May 1969
- journal article
- research article
- Published by Taylor & Francis in Proceedings. Annual meeting - American Society of Brewing Chemists
- Vol. 27 (1), 153-170
- https://doi.org/10.1080/00960845.1969.12007113
Abstract
(1969). Toward Understanding the Diacetyl Cycle in Yeast Fermentations. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 27, Proceedings of the Annual Meeting 1969, pp. 153-170.Keywords
This publication has 14 references indexed in Scilit:
- Mechanism of Diacetyl Formation in Yeast FermentationNature, 1968
- RAPID GAS CHROMATOGRAPHIC EXAMINATION OF BEER FLAVOURJournal of the Institute of Brewing, 1967
- SIMULTANEOUS ASSESSMENT OF CHANGES OCCURRING DURING BATCH FERMENTATIONJournal of the Institute of Brewing, 1966
- Structural Characteristics of Dehydrogenases*Biochemistry, 1962
- The formation of diacetyl and acetoin from α‐acetolactic acidRecueil des Travaux Chimiques des Pays-Bas, 1959
- A Study on the Mechanism of Glycolysis. II. On the Rate of Decarboxylation of a-Hydroxy-a-methylacetoacetic AcidNippon kagaku zassi, 1959
- [79] Alcohol dehydrogenase from baker's yeastMethods in Enzymology, 1955
- BACTERIAL BUTYLENE GLYCOL DEHYDROGENASE AND DIACETYL REDUCTASEJournal of Biological Chemistry, 1954
- COMPETITIVE INHIBITION OF HYDROXYLAMINE ON ALCOHOL DEHYDROGENASEJournal of Biological Chemistry, 1953
- Phytochemische Reduktion von DiketonenBerichte der deutschen chemischen Gesellschaft (A and B Series), 1919