Changes in the cell constitution of baker's yeast in changing growth conditions
- 1 January 1963
- journal article
- Published by Walter de Gruyter GmbH
- Vol. 7 (4), 639-654
- https://doi.org/10.1351/pac196307040639
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Qualitative yeast enzyme analysis by electrophoresisApplied Microbiology and Biotechnology, 1979
- The fatty acid composition of baker's and brewer's yeastChemistry and Physics of Lipids, 1968
- KETO ACIDS FORMED BY BAKER'S YEASTJournal of the Institute of Brewing, 1967
- FREE NUCLEOTIDES IN RESTING AND METABOLIZING BAKER'S YEAST*Journal of the Institute of Brewing, 1967
- THE AROMA COMPONENTS PRODUCED BY YEAST IN NITROGEN-FREE SUGAR SOLUTIONJournal of the Institute of Brewing, 1966
- YEAST GROWTH METHOD FOR ASSAY OF BIOTIN ACTIVITYJournal of the Institute of Brewing, 1965
- EFFECT OF AERATION ON THE SYNTHESIS OF NICOTINIC ACID AND NICOTINAMIDE ADENINE DINUCLEOTIDE BY BAKER'S YEASTJournal of the Institute of Brewing, 1965
- NICOTINIC ACID AND NICOTINAMIDE ADENINE DINUCLEOTIDE CONTENTS OF BAKER'S YEAST IN CHANGING CULTURE CONDITIONSJournal of the Institute of Brewing, 1965