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INCREASE AND DECREASE IN THE MOISTURE CONTENT OF THE YEAST CELL BY CHEMICAL MEANS. ADSORPTION OF ALBUMIN AND PEPTONE BY YEAST
Author(s) -
Montgomery E. A. V.,
White J.
Publication year - 1945
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1945.tb06925.x
Subject(s) - yeast , adsorption , chemistry , albumin , food science , water content , biochemistry , moisture , chromatography , organic chemistry , geotechnical engineering , engineering