The fermentability of maltose by baker's yeast containing trehalose
- 1 January 1956
- journal article
- research article
- Published by Elsevier in Biochimica et Biophysica Acta
- Vol. 20 (3), 538-542
- https://doi.org/10.1016/0006-3002(56)90348-1
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Effect of thiamine on the rate of fermentation of zymohexoses and of maltose by baker's yeastBiochimica et Biophysica Acta, 1956
- Die Bestimmung des Schwefelgehalts der HefeAnalytical and Bioanalytical Chemistry, 1955
- On the influence of thiamine and ammonium ions on alcoholic fermentationBiochimica et Biophysica Acta, 1953
- Experiments on the formation of carboxylase and thiamine pyrophosphate in living bakers' yeastBiochimica et Biophysica Acta, 1951
- The Preparation of Trehalose from Yeast1Journal of the American Chemical Society, 1950
- TREHALOSE FROM YEASTJournal of the American Chemical Society, 1949
- The direct fermentation of maltose by yeast. 2Biochemical Journal, 1942