Formation of Phenethyl Alcohol and Tyrosol during Fermentation of a Synthetic Medium lacking Amino-acids
- 1 August 1961
- journal article
- Published by Springer Nature in Nature
- Vol. 191 (4791), 913-914
- https://doi.org/10.1038/191913a0
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- OCCURRENCE OF PHENETHYL ALCOHOL IN BEERJournal of the Institute of Brewing, 1961
- TRACE VOLATILE CONSTITUENTS OF BEER PART IJournal of the Institute of Brewing, 1961
- BEER FLAVOUR: I. VOLATILE PRODUCTS OF FERMENTATION: A REVIEWJournal of the Institute of Brewing, 1960
- The mechanism of the formation of higher alcohols from amino acids by Saccharomyces cerevisiaeBiochemical Journal, 1960
- The mechanism of the formation of tyrosol by Saccharomyces cerevisiaeBiochemical Journal, 1958
- One-Phase Solvent Mixtures for Separation of Amino AcidsAnalytical Chemistry, 1955
- On the Mechanism of Formation of Higher Alcohols During Alcoholic FermentationScience, 1952
- The utilization of carbon sources by certain yeast strainsProceedings of the Royal Society of London. B. Biological Sciences, 1951