Zinc, Copper and Manganese Enrichment in Yeast Saccharomyces cerevisae
The aim of the present work was to study the incorporation of some microelements in the yeast Saccharomyces cerevisiae and its impact on the physiological state of the yeast cells during the alcoholic fermentation. The cultivations were performed on molasses medium in anaerobic (thermostat) and semi...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2004-01-01
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| Series: | Food Technology and Biotechnology |
| Assuntos: | |
| Acceso en liña: | http://hrcak.srce.hr/file/163285 |
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