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SUCROSE INVERSION BY BAKERS' YEAST AS A FUNCTION OF TEMPERATURE
Inversion of sucrose by bakers' yeast follows the same course as inversion catalyzed by yeast invertase. Rate of inversion increases exponentially with temperature; the temperature characteristic in the Arrhenius equation is 10,700 below 13–17°C., and 8,300 above that temperature. Temperature i...
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| Formato: | Texto |
| Lenguaje: | English |
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The Rockefeller University Press
1938
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141976/ https://www.ncbi.nlm.nih.gov/pubmed/19873076 |