viernes, 12 de mayo de 2017

7 REFERENCIAS BIBLIOGRÁFICAS DE LA GLUCÓLISIS

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  8. Brüssow, H. (2013). Nutrition, population growth and disease: a short history of lactose. Environmental Microbiology, 15(8), 2154–2161.
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  11. De Garine, I., & De Garine, V. (2001). Drinking: anthropological approaches (Vol. 4). Berghahn books.
  12. Di Serio, M., Aramo, P., De Alteriis, E., Tesser, R., & Santacesaria, E. (2003). Quantitative analysis of the key factors affecting yeast growth. Industrial & Engineering Chemistry Research, 42(21), 5109–5116.
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  15. Fleet, G. H. (1998). The microbiology of alcoholic beverages. In Microbiology of fermented foods (pp. 217–262). Springer.
  16. Gal, J. (2008). The discovery of biological enantioselectivity: Louis Pasteur and the fermentation of tartaric acid, 1857—a review and analysis 150 yr later. Chirality, 20(1), 5–19.
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  21. Ingram, L. O. (1989). Ethanol tolerance in bacteria. Critical Reviews in Biotechnology, 9(4), 305–319.
  22. Kiers, J., Zeeman, A., Luttik, M., Thiele, C., Castrillo, J. I., Steensma, H. Y., … Pronk, J. T. (1998). Regulation of alcoholic fermentation in batch and chemostat cultures of Kluyveromyces lactis CBS 2359. Yeast, 14(5), 459–469.
  23. Leonardi, M. (2013). Lactase persistence and milk consumption in Europe: an interdisciplinary approach involving genetics and archaeology. Documenta Praehistorica, 40, 84.
  24. Leonardi, M., Gerbault, P., Thomas, M. G., & Burger, J. (2012). The evolution of lactase persistence in Europe. A synthesis of archaeological and genetic evidence. International Dairy Journal, 22(2), 88–97.
  25. Lieberman, M. A., & Rice, R. (2014). Biochemistry, Molecular, Biology, and Genetics (6th ed.). Lippincott Williams & Wilkins.
  26. Mackean, D. G., & Hayward, D. (2014). Biology (3rd ed.). IGCSE Cambridge.
  27. Mader, S. S. (2010). Biology (10th ed.). McGraw-Hill Education.
  28. Mader, S. S., & Windelspecht, M. (2015). Biology (12th ed.). McGraw-Hill Education.
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  30. Marshall, M. (1979). Beliefs, behaviors, & alcoholic beverages: A cross-cultural survey. University of Michigan Press.
  31. Mason, K. A., Losos, J. B., Singer, S. R., & Raven, P. H. (2014). Biology (7th ed.). McGraw-Hill New York.
  32. Meisenberg, G., & Simmons, W. H. (2017). Principles o medical biochemistry (4th ed.). Philadelphia: Elsevier.
  33. Merico, A., Galafassi, S., Piškur, J., & Compagno, C. (2009). The oxygen level determines the fermentation pattern in Kluyveromyces lactis. FEMS Yeast Research, 9(5), 749–756.
  34. Murray, R. K., Bender, D. A., Botham, K. M., Kennelly, P. J., Rodwell, V., & Weil, A. (2012). Harpers Illustrated Biochemistry (29th ed.). McGraw-Hill Medical.
  35. Nair, B. M., & Prajapati, J. B. (2003). The history of fermented foods. In Handbook of fermented functional foods (pp. 1–25). CRC Press.
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  37. Ranciaro, A., Campbell, M. C., Hirbo, J. B., Ko, W.-Y., Froment, A., Anagnostou, P., … Omar, S. A. (2014). Genetic origins of lactase persistence and the spread of pastoralism in Africa. The American Journal of Human Genetics, 94(4), 496–510.
  38. Reece, J. B., Urry, L. A., Wasserman, S. A., Cain, M. L., Minorsky, P. V, & Jackson, R. B. (2014). Campbell Biology (10th ed.). Pearson Higher Ed.
  39. Ruhlmann, S., & Gardelle, L. (2013). Les dessus et les dessous du lait. Sociologie et politique du lait et de ses dérivés en Mongolie. Études Mongoles et Sibériennes, Centrasiatiques et Tibétaines, (43-44).
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  41. Sahi, T. (1994). Hypolactasia and Lactase Persistence Historical Review and the Terminology. Scandinavian Journal of Gastroenterology, 29(sup202), 1–6.
  42. Ségurel, L., & Bon, C. (2017). On the Evolution of Lactase Persistence in Humans. Annual Review of Genomics and Human Genetics.
  43. Simon, E., Reece, J., & Dickey, J. (2013). Essential biology with physiology (4th ed.). Pearson.
  44. Solomon, E., Martin, C., Martin, D. W., & Berg, L. R. (2014). Biology (10th ed.). Cengage Learning.
  45. Starr, C., Evers, C., & Starr, L. (2013). Biology: Today and Tomorrow With Physiology (4th ed.). Brooks/Cole.
  46. Videla, H. A., & Arvia, A. J. (1975). The response of a bioelectrochemical cell with Saccharomyces cerevisiae metabolizing glucose under various fermentation conditions. Biotechnology and Bioengineering, 17(10), 1529–1543.
  47. Voet, D., Voet, J. G., & Pratt, C. W. (2013). Fundamentals of biochemistry (4th ed.). Wiley & Sons.
  48. Wahlqvist, M. L. (2015). From “lactose intolerance”to “lactose nutrition.” Asia Pac J Clin Nutr, 24(1), S1–S8. 



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