Mycological formation of fat. IV.—the component fatty acids of the fat produced byPenicillium soppii zal.
- 1 December 1957
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 8 (12) , 697-701
- https://doi.org/10.1002/jsfa.2740081206
Abstract
No abstract availableKeywords
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