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Fermentation of maltotriose by brewer's and baker's yeasts
John Londesborough
VTT Technical Research Centre of Finland
Research output
:
Contribution to journal
›
Article
›
Scientific
›
peer-review
14
Citations (Scopus)
Overview
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Agricultural and Biological Sciences
Yeast
100%
Maltotriose
83%
Maltose
66%
Antimycin A
66%
Brewers Yeast
33%
Bakers Yeast
33%
Fermentation
16%
Biomass
16%
Glucose
16%
Biochemistry, Genetics and Molecular Biology
Maltotriose
83%
Maltose
66%
Growth
66%
Yeast
50%
Biomass
16%
Saccharomyces cerevisiae
16%
Fermentation
16%
Glucose
16%
Breathing
16%
Chemistry
Maltotriose
83%
Maltose
66%
Reaction Yield
33%
Biomass
16%
Ethanol
16%
Glucose
16%
Fermentation
16%
Purity
16%
Carbon
16%
Block Like Crystal
16%
Immunology and Microbiology
Growth
66%
Fermentation
16%
Saccharomyces cerevisiae
16%
Biomass
16%