FORMATION OF HIGHER ALCOHOLS IN FERMENTATION OF AMINO ACIDS BY YEAST - FORMATION OF ACTIVE AMYL ALCOHOL FROM ALPHA-KETO-N-BUTYRIC ACID BY CELL-FREE EXTRACT OF YEAST

被引：5

作者：

YOSHIZAWA, K

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1963年 / 27卷 / 03期

关键词：

D O I：

10.1080/00021369.1963.10858085

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

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页码：162 / &

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[9] FORMATION OF HIGHER ALCOHOLS IN FERMENTATION OF AMINO ACIDS BY YEAST - DETERMINATION OF ALCOHOLS WITH GAS CHROMATOGRAPHY
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