Untersuchungen zur Bildung von Acetoin und Diacetyl durch Rahmsäuerungskulturen
- 1 January 1960
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 4 (3) , 197-208
- https://doi.org/10.1002/food.19600040302
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- The formation of diacetyl and acetoin from α‐acetolactic acidRecueil des Travaux Chimiques des Pays-Bas, 1959
- CITRITASE, THE CITRATE-SPLITTING ENZYME FROM ESCHERICHIA COLIPublished by Elsevier ,1955
- [125] Oxalacetic carboxylase of Micrococcus lysodeikticusPublished by Elsevier ,1955
- [72] Acetoin formation in bacteriaPublished by Elsevier ,1955
- MECHANISM OF ENZYMATIC OXIDATIVE DECARBOXYLATION OF PYRUVATEJournal of the American Chemical Society, 1953
- MECHANISMS OF FORMATION OF ACETOIN BY BACTERIAJournal of Biological Chemistry, 1952
- Spectrophotometric measurements of the enzymatic formation of fumaric and cis-aconitic acidsBiochimica et Biophysica Acta, 1950
- Über die Bildung des Butteraromas bei der RahmsäuerungAngewandte Chemie, 1941
- Ueber die Synthese von KetonsäureesternEuropean Journal of Organic Chemistry, 1888
- 99. Untersuchungen zur Bestimmung der räumlichen AtomlagerungEuropean Journal of Organic Chemistry, 1888