Static magnetic fields enhancement of saccharomyces cerevisae ethanolic fermentation

Static magnetic fields enhancement of saccharomyces cerevisae ethanolic fermentation

Se estudiaron los efectos magnťicos inducidos en la fermentacin̤ alcohl̤ica con la cepa Saccharomyces cerevisiae DAUFPE-1012 durante un tiempo de exposicin̤ de 24 h a 220 mT campos magnťicos estt̀icos a 23 ł 1ðC, producido por magnetos rod NdFeB. Los magnetos fueron sujetados de forma diametralmen...

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Detaylı Bibliyografya
Diğer Yazarlar:	Motta Mauricy Alves de, Ferreira Muniz Joao Batista, Schuler Alexandre, Motta Mauricio da, Wiley-Blackwell Publishing, Inc
Materyal Türü:	Kitap
Dil:	İngilizce
Konular:	Fermentacin̤ Fermentation Fermentacin̤ alcohl̤ica Produccin̤ de etanol Alcoholic fermentation Ethanol production
Online Erişim:	Static magnetic fields enhancement of saccharomyces cerevisae ethanolic fermentation
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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