✦ LIBER ✦

Fermentation products of alcoholic beverages maleic and succinic acid stimulate CCK release

✍ Scribed by Karlheinz Kiehne; Jan H. Egberts; Cornelia Wilgus; Stephan Teyssen; Ulrich R. Fölsch; Karl-Heinz Herzig

Book ID: 119425492
Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 198 KB
Volume: 118
Category: Article
ISSN: 0016-5085
DOI: 10.1016/s0016-5085(00)82369-0

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Relationship of production of succinic a

Relationship of production of succinic acid and methyl citric acid pathway during alcohol fermentation with immobilized yeast

✍ Sho Shindo; Hirohisa Sahara; Shohei Koshino 📂 Article 📅 1993 🏛 Springer Netherlands 🌐 English ⚖ 306 KB

## Immobilized yeast cells produced succinic acid during alcohol fermentation When the uptake amounts of isoleucine and valine into the yeast cells were compared, which are related to the production of a-acetolactate, more isoleucine than valine was consumed by the immobilized yeast cells. It was

Mitochondrial activity of sake brewery y

Mitochondrial activity of sake brewery yeast affects malic and succinic acid production during alcoholic fermentation

✍ S. Motomura; K. Horie; H. Kitagaki 📂 Article 📅 2012 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 828 KB

Isolation and identification of the powe

Isolation and identification of the powerful stimulants of gastric acid output in alcoholic beverages produced by fermentation

✍ Teyssen, S.; Schimiczek, M.; González-Calero, G.; Hartmann, D.; Korn, A.; Singer 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 179 KB