The optothermal approach to a real time monitoring of glucose content during fermentation by brewers' yeast

Journal of Biochemical and Biophysical Methods

Volumn 34, Issue 3, 1997, Pages 205-211

  Favier, Jan Paul ^a   Bicanic, Dane ^a   Helander, Per ^b   Van Iersel, Martijn ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Varilab AB   (Sweden)

Author keywords

Fermentation; Glucose; Monitoring; Photoacoustic spectroscopy; Saccharomyces cerevisiae; Sensors

Indexed keywords

GLUCOSE;

ARTICLE; FERMENTATION; FOOD INDUSTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MONITORING; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; SENSOR; TECHNIQUE; THEORY;

BEER; FERMENTATION; FOOD TECHNOLOGY; GLUCOSE; HEATING; SACCHAROMYCES CEREVISIAE;

SACCHAROMYCES CEREVISIAE;

EID: 0030880653     PISSN: 0165022X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0165-022X(97)00017-1     Document Type: Article

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