Immobilization of yeast on delignified cellulosic material for low temperature brewing
- Author
- BARDI, E. P1 ; KOUTINAS, A. A1 ; SOUPIONI, M. J1 ; KANELLAKI, M. E1
[1] Department of Chemistry, Section of Analytical, Environmental and Applied Chemistry, University of Patras, 26500 Patras, Greece - Source
Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 2, pp 463-467 ; ref : 23 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Bière Brassage Cellulose Délignification Evaluation performance Levure brasserie Microorganisme immobilisé Saccharomyces cerevisiae Température Ascomycetes Fungi Thallophyta
- Keyword (en)
- Beer Brewing Cellulose Delignification Performance evaluation Brewer yeast Entrapped microorganism Saccharomyces cerevisiae Temperature Ascomycetes Fungi Thallophyta
- Keyword (es)
- Cerveza Braceaje Celulosa Deslignificación Evaluación prestación Levadura cerveza Microorganismo inmovilizado Saccharomyces cerevisiae Temperatura Ascomycetes Fungi Thallophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C04 Beers
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2995590
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf9501406 
https://dx.doi.org/10.1021/jf9501406
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