Abstract
IN a previous letter1 it Was pointed out that when glucose is fermented by yeast, the release of hydrogen ions into the external solution can be greatly increased when buffering is avoided and the external potassium chloride concentration is much raised.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
