Characterization of winemaking yeast by cell number-size distribution analysis through flow field-flow fractionation with multi-wavelength turbidimetric detection

Journal of Chromatography A

Volumn 1054, Issue 1-2, 2004, Pages 293-301

  Zattoni, Andrea ^a   Melucci, Dora ^a   Reschiglian, Pierluigi ^a   Sanz, Ramsés ^b   Puignou, Lluís ^b   Galceran, Maria Teresa ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Flow field flow fractionation; Food analysis; Multi wavelength turbidimetry; Particle size distribution analysis; Saccharomyces; Wine; Yeast

Indexed keywords

BIOPHYSICAL PROPERTIES; CELL SIZE; FLOW-ASSISTED SEPARATION; FOOD INDUSTRY;

CELLS; DATA REDUCTION; METABOLITES; QUALITY CONTROL; STRAIN; TURBIDIMETERS; WINE;

YEAST;

ARTICLE; CELL SIZE; CELL SUBPOPULATION; CELLULAR DISTRIBUTION; CONTROLLED STUDY; COULTER COUNTER; FERMENTATION TECHNIQUE; FIELD FLOW FRACTIONATION; FOOD MICROBIOTECHNOLOGY; FUNGAL CELL; FUNGAL STRAIN; MICROBIAL ACTIVITY; NONHUMAN; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; SEPARATION TECHNIQUE; TURBIDIMETRY; WINE; YEAST;

FRACTIONATION, FIELD FLOW; NEPHELOMETRY AND TURBIDIMETRY; SACCHAROMYCES CEREVISIAE;

SACCHAROMYCES;

EID: 7544234578     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2004.07.088     Document Type: Article

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