Gravitational field-flow fractionation for the characterisation of active dry wine yeast

Gravitational field-flow fractionation (GrFFF) is applied to the fractionation of active dry wine yeast. An experimental approach to the analysis of the effects that field variation by changing mobile phase composition and flow-rate have on the fractionation process of standard particles (polystyren...

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Veröffentlicht in:	Journal of Chromatography A 2001-06, Vol.919 (2), p.339-347
Hauptverfasser:	Sanz, R, Puignou, L, Reschiglian, P, Galceran, M.T
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chemical Fractionation - methods Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Gravitation Microscopy, Electron, Scanning Polystyrene Saccharomyces cerevisiae - classification Saccharomyces cerevisiae - isolation & purification Saccharomyces cerevisiae - ultrastructure Wine - microbiology Wines and vinegars
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