Differentiation of brewing yeast strains by pyrolysis mass spectrometry and fourier transform infrared spectroscopy

Differentiation of brewing yeast strains by pyrolysis mass spectrometry and fourier transform infrared spectroscopy

Se utilizaron dos aproximaciones espectroscðpicas rÆpidas para impronta (fingerprinting) de microorganismos enteros - espectrometría de masa pirðlisis (PyMS) y espectroscopia infrarroja de transformada de Fourier (FT-IR) – para analizar 22 cepas cerveceras de Saccharomyces cerevisiae. Se llevð a cab...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Awduron Eraill: Timmins ädaoin M., Quain David E., Goodacre Royston, Laboratory for Bioanalytical Spectroscopy, School of Chemistry, University of Manchester
Fformat: Llyfr
Iaith:Saesneg
Pynciau:
Bebidas alcohðlicas - AnÆlisis
Cerveza
Industria de bebidas
Industria cervecera
Tecnología química
Fermentaciðn
Industria licorera
Levaduras
Alcoholic beverages - Analysis
Beer
Beverage industry
Brewing industry
Chemical technology
Fermentation
Liquor traffic
Yeast
Industria de bebidas compuestas de cebada
Espectrometría de masas de pirðlisis
Espectroscopia infrarroja de transformada de Fourier
Quimiometría
Drinks industry composed of barley
Pyrolysis mass spectrometry
Fourier transform Infrared spectroscopy
Chemometrics
Mynediad Ar-lein:Differentiation of brewing yeast strains by pyrolysis mass spectrometry and fourier transform infrared spectroscopy
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Differentiation of brewing yeast strains by pyrolysis mass spectrometry and fourier transform infrared spectroscopy

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