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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 63, 2005 - Issue 2
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Original Articles

Tryptic Digests of Sorghum Malt Sprouts: An Assessment of Their Usefulness as Organic Nitrogen Sources for the Yeast Saccharomyces Cerevisiae

Digeridos Trípticos de Brotes de Malta de Sorgo: Una Evaluación de su Utilidad Como Fuente Orgánica de Nitrógeno Para la Levadura Saccharomyces cerevisiae

Lewis I. EzeoguBrewing Science Laboratory, Department of Microbiology, University of Nigeria, Nsukka, NigeriaCorrespondence[email protected] [email protected]
&
James C. OgbonnaInstitute of Applied Biochemistry, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, 305-8572Japan
Pages 50-56 | Received 28 May 2004, Accepted 27 Sep 2004, Published online: 01 Feb 2018

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