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1 фумаровокислое брожение
Русско-английский биологический словарь > фумаровокислое брожение
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2 фумарово-кислое брожение
Русско-английский словарь по пищевой промышленности > фумарово-кислое брожение
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3 фумарово-кислое брожение
Makarov: fumaric acid fermentationУниверсальный русско-английский словарь > фумарово-кислое брожение
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4 фумаровокислое брожение
Biology: fumaric-acid fermentationУниверсальный русско-английский словарь > фумаровокислое брожение
См. также в других словарях:
maleic acid — /meuh lee ik/, Chem. a colorless, crystalline, water soluble solid, C4H4O4, isomeric with fumaric acid, having an astringent, repulsive taste and faint acidulous odor: used in the manufacture of synthetic resins, the dyeing and finishing of… … Universalium
Succinic acid — Chembox new Name = Succinic acid ImageFile = Kwas bursztynowy007.svg ImageFile1 = Succinic acid 3D balls.png IUPACName = Butanedioic acid OtherNames = ethane 1,2 dicarboxylic acid Section1 = Chembox Identifiers CASNo = 110 15 6 ChemSpiderID =… … Wikipedia
Tartaric acid — Tartaric acid[1] … Wikipedia
Malic acid — Not to be confused with maleic acid or malonic acid. Malate redirects here. For the district in Manila, see Malate, Manila. Malic acid … Wikipedia
Dicarboxylic acid — Dicarboxylic acids are organic compounds that contain two carboxylic acid functional groups. In molecular formulae for dicarboxylic acids, these groups are often written as HOOC R COOH, where R may be an alkyl, alkenyl, alkynyl, or aryl group.… … Wikipedia
rhizopterin — rīˈzäptərə̇n noun ( s) Etymology: rhiz + pterin : a pale yellow crystalline aldehydo amino acid C15H12N6O4 obtained in the fumaric acid fermentation by a black mold (Rhizopus nigricans) that promotes the growth of several streptococci : a formyl… … Useful english dictionary
Vitamin C — This article is about ascorbic acid as a nutrient; for its chemical properties, see the article ascorbic acid; for other uses, see the disambiguation page. Vitamin C … Wikipedia
Soured milk — is a food product, distinguished from spoiled milk, and is a general term for milk that has acquired a tart taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. The acid causes milk to… … Wikipedia
Albert Szent-Györgyi — Infobox Scientist name = Albert Szent Györgyi box width = image width =150px caption =Albert Szent Györgyi at the time of his appointment to the National Institutes of Health birth date = September 16, 1893 birth place = Budapest, Hungary death… … Wikipedia
Flavor — This article is about flavor as a sensory impression. For the particle property, see Flavour (particle physics). For other uses, see Flavor (disambiguation). Flavor or flavour (see spelling differences) is the sensory impression of a food or… … Wikipedia
Albert Szent-Györgyi — lors de son passage au National Institutes of Health entre 1948 et 1950 Naissance 16 septembre 1893 Budapest ( … Wikipédia en Français