MECHANISM OF THE FORMATION OF HIGHER ALCOHOLS FROM AMINO ACIDS BY SACCHAROMYCES-CEREVISIAE

被引：95

作者：

SENTHESHANMUGANATHAN, S

机构：

来源：

关键词：

D O I：

10.1042/bj0740568

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：568 / 576

页数：9

共 34 条

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