MALTOSE FERMENTATION AND LEAVENING ABILITY OF BAKERS-YEAST

被引：5

作者：

LOVGREN, T ^{[1
]}

HAUTERA, P ^{[1
]}

机构：

[1] ABO AKAD,DEPT BIOCHEM & PHARM,SF-20500 ABO 50,FINLAND

来源：

EUROPEAN JOURNAL OF APPLIED MICROBIOLOGY | 1977年 / 4卷 / 01期

关键词：

D O I：

10.1007/BF01390668

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：37 / 43

页数：7

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