General Characteristics and Brewing Properties of Kyokai No.7 Yeasts showing Different Fermentation Ability Patterns on Isomaltose and Isomaltotriose

Autor:	Masaaki Inahashi, Kiyoshi Yoshida, Kin-ichi Nakamura
Rok vydání:	1992
Předmět:	chemistry.chemical_compound Chemistry business.industry Brewing Fermentation Food science Isomaltose business
Zdroj:	JOURNAL OF THE BREWING SOCIETY OF JAPAN. 87:391-393
ISSN:	2186-4012 0914-7314
DOI:	10.6013/jbrewsocjapan1988.87.391
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d9f8e62d736bc91a0e02682cc7cf0e56 https://doi.org/10.6013/jbrewsocjapan1988.87.391 Zobrazit plný text záznamu