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Pekur, et al. (24) reported that, at increased pressures, carbon dioxide reduces the yeast’s uptake of amino acids.<ref name=predic/> | Pekur, et al. (24) reported that, at increased pressures, carbon dioxide reduces the yeast’s uptake of amino acids.<ref name=predic/> | ||
Maltose(100 g) + aminoacids(0.5 g) → yeast(5 g) + ethanol(48.8 g) + CO | |||
2 (46.8 g) + energy(50 kcal)<ref>https://www.academia.edu/30908633/Process_modelling_and_technology_evaluation_in_brewing</ref> | |||
== Articles to be reviewed == | == Articles to be reviewed == | ||