The Influence of the Fatty Acids and their Salts on Alcoholic Fermentation by Living Yeast: Part I. Acetic and Formic Acids and their Sodium, Potassium and Ammonium Salts

. 1926;20(2):427–436. doi: 10.1042/bj0200427

The Influence of the Fatty Acids and their Salts on Alcoholic Fermentation by Living Yeast

Part I. Acetic and Formic Acids and their Sodium, Potassium and Ammonium Salts

PMCID: PMC1251732 PMID: 16743677

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