Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer’s yeast

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer’s yeast
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 268, Issue -, Pages 162-170
Publisher
Elsevier BV
Online
2018-06-20
DOI
10.1016/j.foodchem.2018.06.082

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.