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
收藏
页码：37 / 43
页数：7
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