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. 1926;20(2):427-36.
doi: 10.1042/bj0200427.

The Influence of the Fatty Acids and their Salts on Alcoholic Fermentation by Living Yeast: Part I. Acetic and Formic Acids and their Sodium, Potassium and Ammonium Salts

H Katagiri  1
Affiliations

The Influence of the Fatty Acids and their Salts on Alcoholic Fermentation by Living Yeast: Part I. Acetic and Formic Acids and their Sodium, Potassium and Ammonium Salts

H Katagiri. Biochem J. 1926.
No abstract available

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References

    1. Biochem J. 1911;5(5):230-5 - PubMed