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The Chemical Changes and Products Resulting from Fermentations

Robert Henry Aders Plimmer

出版	Longmans, Green, 1903
URL	http://books.google.com.hk/books?id=PchOAAAAMAAJ&hl=&source=gbs_api

註釋

Covers changes in polysaccharides, trisaccharides and disaccharides, monosaccharides, glucosides, esters, urea and uric acid, blood, milk, muscle and in the liquid of the prostrate gland; changes occurring as the result of oxidation, reduction, fermentations and in albumins as the result of the action of pepsin or trypsin; proteolysis by ferments other than pepsin and tripsin; changes resulting in the formation of optically active products; nitrification and denitrification; and changes and products occurring as the result of putrefaction.