DOI | Trouver le DOI : https://doi.org/10.1139/m69-249 |
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Auteur | Rechercher : Spencer, J. F. T.1; Rechercher : Rudloff, E. von1; Rechercher : Westlake, D. W. S. |
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Affiliation | - Conseil national de recherches du Canada. Laboratoire régional des prairies
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Format | Texte, Article |
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Résumé | A number of yeasts, many of which were originally isolated from spoiled beer and similar sources, were tested for their ability to degrade or modify some of the components of hop extract. The yeasts could be divided into three major groups: those which caused little change in the composition of the steam-distillable components of the hop extract – yeast extract medium; those which apparently modified one or more components as determined by the shifting of a major peak on the gas–liquid chromatogram; and those which caused extensive degradation and complete disappearance of the major steam-distillable components of the hop extract medium. |
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Date de publication | 1969-12-01 |
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Maison d’édition | Canadian Science Publishing |
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Dans | |
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Langue | anglais |
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Publications évaluées par des pairs | Oui |
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Identificateur | NRCC-10980 |
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Exporter la notice | Exporter en format RIS |
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Signaler une correction | Signaler une correction (s'ouvre dans un nouvel onglet) |
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Identificateur de l’enregistrement | e48379b0-9c1f-4564-a4cb-23cb31b0e177 |
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Enregistrement créé | 2023-09-12 |
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Enregistrement modifié | 2023-09-12 |
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