On pyruvic acid as an activator of alcoholic fermentation.

被引：0

作者：

Oppenheimer, M

机构：

来源：

HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE | 1914年 / 93卷 / 3/4期

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D O I：

暂无

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：235 / 261

页数：27

共 50 条

[41] Cocarboxylase, a new coenzyme from alcoholic fermentation.
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[42] Concerning the phosphoric bonding system in alcoholic fermentation. (5. Communication concerning enzyme fermentation.)
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[43] Catalysers of alcoholic fermentation. Provisional announcement.
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[44] Formation of acetaldehyde during alcoholic sugar fermentation.
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[45] About citrus acid fermentation.
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[47] Sugar free yeast fermentation. XVI. The question of the formation of lactic acid in the fermentation of pyruvic acid by living yeast as well as comments on fermentation procedures.
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[49] The first phosphorylation of the alcoholic fermentation. (3. Announcement on the enzyme of the fermentation)
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[50] Foodstuff balance for raw materials and their products in alcoholic fermentation.
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