EFFECT OF pH ON THE ACTIVITY OF Schizosaccharomyces pombe
- 1 November 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (7), 1156-1157
- https://doi.org/10.1111/j.1365-2621.1973.tb07226.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Deacidification of Grape Musts with Schizosaccharomyces PombeAmerican Journal of Enology and Viticulture, 1973
- Decomposition of L‐malic acid by wine yeastsJournal of the Science of Food and Agriculture, 1966
- A Uniform Method for Total Acid Determination In WinesAmerican Journal of Enology and Viticulture, 1962
- New Information Concerning Biological Degradation of AcidsAmerican Journal of Enology and Viticulture, 1956
- Saturated Potassium Hydrogen Tartrate Solution as pH StandardAnalytical Chemistry, 1947