THE CONCENTRATION AND SIGNIFICANCE OF PYRUVATE IN BEER
Open Access
- 8 July 1973
- journal article
- research article
- Published by Wiley in Journal of the Institute of Brewing
- Vol. 79 (4), 298-304
- https://doi.org/10.1002/j.2050-0416.1973.tb03544.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- SOME EFFECTS OF WORT COMPOSITION ON THE RATE AND EXTENT OF FERMENTATION BY BREWING YEASTSJournal of the Institute of Brewing, 1972
- PRODUCTION OF YEAST MASS DURING FERMENTATION OF WORT BY BREWERY YEASTSJournal of the Institute of Brewing, 1972
- Determination of Taste Thresholds for a Wide Range of Volatile and Nonvolatile Compounds in BeerProceedings. Annual meeting - American Society of Brewing Chemists, 1968
- Influence of yeast strain and pH on pyruvic acid content of winesJournal of the Science of Food and Agriculture, 1967
- WORT-BOILING IN RELATION TO BEER QUALITYJournal of the Institute of Brewing, 1966
- Changes in the decarboxylase activity of baker's yeast during the growth phaseBiochimica et Biophysica Acta, 1959
- Cell permeability and decarboxylation of α-keto acids by intact yeastBiochimica et Biophysica Acta, 1958
- Studies on yeast metabolism. 3. The intracellular level of pyruvate during yeast fermentationBiochemical Journal, 1954
- Studies on yeast metabolism. 4. The effect of thiamine on yeast fermentationBiochemical Journal, 1954
- Biological production of acid and alkali. 1. Quantitative relations of succinic and carbonic acids to the potassium and hydrogen ion exchange in fermenting yeastBiochemical Journal, 1950