The mechanism of formation of high concentration alcohol in sake brewing. X. Physiological properties of yeast cells grown in the proteolipid-supplemented media.
- 1 January 1975
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 39 (5) , 1025-1031
- https://doi.org/10.1271/bbb1961.39.1025
Abstract
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