The Influence of the Fatty Acids and their Salts on Alcoholic Fermentation by Living Yeast

Research Article| January 01 1926 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 Hideo Katagiri Hideo Katagiri 1The Biochemical Department, Lister Institute, London Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1926) 20 (2): 427–436. https://doi.org/10.1042/bj0200427 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Cite Icon Cite Get Permissions Citation Hideo Katagiri; 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. Biochem J 1 January 1926; 20 (2): 427–436. doi: https://doi.org/10.1042/bj0200427 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF.