Effect of Low-pressure Carbonation on the Heat Inactivation and Cytoplasmic Acidification of Saccharomyces cerevisiae

查看全文 作　　者：Wannaporn [1]Klangpetch;Tomoe [1]Nakail;Kei [1]Nishiyama;Seiji [2]Noma;Noriyuki [2]Igura;Mitsuya [2]Shimoda

机构地区：[1]Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Fukuoka, Japan;[2]Division of Bioresources and Bioenvironmental Sciences, Kyushu University, Fukuoka, Japan

出　　处：《Journal of Food Science and Engineering》索引2012年第2卷第12期,共7页

关键词：酿酒酵母细胞质热失活碳化低压酸化加热温度细胞悬浮液

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Effect of Low-pressure Carbonation on the Heat Inactivation and Cytoplasmic Acidification of Saccharomyces cerevisiae

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