PRODUCTS OF LOW-IRON FERMENTATION WITH BACILLUS -SUBTILIS - ISOLATION, CHARACTERIZATION AND SYNTHESIS OF 2,3-DIHYDROXYBENZOYLGLYCINE

被引：134

作者：

ITO, T

NEILANDS, JB

机构：

来源：

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY | 1958年 / 80卷 / 17期

关键词：

D O I：

10.1021/ja01550a058

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

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页码：4645 / 4647

页数：3

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