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Biochemistry of Beer Fermentation
Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by “microworkers” – yeast and their enzymes! These special helpers are responsible for cataly…
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- 612.015
Biochemistry and Molecular Biology
This new edition provides a comprehensive look at the molecular genetics and biochemical basis of fungal biology, covering important model organisms such as Aspergilli while also integrating advances made with zygomycetes and basidiomycetes. This book groups a total of 15 chapters authored by expert scholars in their respective fields into four sections. Five chapters cover various aspects of …
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- 978-3-319-27790-5
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- 612.015
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