The Formation of Higher Alcohols in the Fermentation of Amino Acids by Yeast
- 1 January 1963
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 27 (3) , 162-164
- https://doi.org/10.1271/bbb1961.27.162
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- The formation of higher aliphatic alcohols by mutant strains of Saccharomyces cerevisiaeArchives of Biochemistry and Biophysics, 1960
- THE SEPARATION AND IDENTIFICATION OF KETOACIDS BY FILTER PAPER CHROMATOGRAPHYJournal of the American Chemical Society, 1950