Influence of yeast strain and pH on pyruvic acid content of wines
- 1 February 1967
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 18 (2) , 41-44
- https://doi.org/10.1002/jsfa.2740180201
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Factors influencing the pyruvic acid content of winesJournal of the Science of Food and Agriculture, 1965
- Mechanisms of Drug Absorption and DistributionAnnual Review of Pharmacology, 1961
- Organic acid metabolism in cider and perry fermentations. III.—Keto‐acids in cider‐apple juices and cidersJournal of the Science of Food and Agriculture, 1960
- 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