The Influence of the Fatty Acids and Hydroxy-acids and their Salts on Alcoholic Fermentation by Living Yeast: Part II. Propionic, Butyric, iso-Butyric, Glycollic, Lactic, Hydroxy-iso-butyric, α- and β-Hydroxybutyric Acids and their Sodium Salts

. 1927;21(3):494–506. doi: 10.1042/bj0210494

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

Part II. Propionic, Butyric, iso-Butyric, Glycollic, Lactic, Hydroxy-iso-butyric, α- and β-Hydroxybutyric Acids and their Sodium Salts

PMCID: PMC1251944 PMID: 16743863

These references are in PubMed. This may not be the complete list of references from this article.

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