Year: 1936
Type: article
Abstract: Research Article| January 01 1936 The kinetics of alcoholic fermentation of sugars by brewer's yeast: Specificity. The rates of fermentation of α- and β-glucose Reginald Haydn Hopkins; Reginald Haydn Hopkins 1The Department of Industrial Fermentation, University of Birmingham Search for other works by this author on: This Site PubMed Google Scholar Richard Henry Roberts Richard Henry Roberts 1The Department of Industrial Fermentation, University of Birmingham Search for other works by this author on: This Site PubMed Google Scholar Author and article information Publisher: Portland Press Ltd © 1936 CAMBRIDGE UNIVERSITY PRESS1936 Biochem J (1936) 30 (1): 76–83. https://doi.org/10.1042/bj0300076 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Cite Icon Cite Get Permissions Citation Reginald Haydn Hopkins, Richard Henry Roberts; The kinetics of alcoholic fermentation of sugars by brewer's yeast: Specificity. The rates of fermentation of α- and β-glucose. Biochem J 1 January 1936; 30 (1): 76–83. doi: https://doi.org/10.1042/bj0300076 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF. © 1936 CAMBRIDGE UNIVERSITY PRESS1936 Article PDF first page preview Close Modal You do not currently have access to this content.
Source: Biochemical Journal
DOI: 10.1042/bj0300076
Authors: Reginald Haydn Hopkins, Richard Henry Roberts
Institution: University of Birmingham
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W54785137