FORMATION OF HIGHER ALCOHOLS IN FERMENTATION OF AMINO ACIDS BY YEAST - FORMATION OF HIGHER ALCOHOLS FROM ALPHA-AMINO-N-BUTYRIC ACID BY WASHED YEAST CELLS

被引：8

作者：

YOSHIZAWA, K

YAMADA, M

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1962年 / 26卷 / 08期

关键词：

D O I：

10.1080/00021369.1962.10858007

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：494 / &

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