FORMATION OF HIGHER ALCOHOLS IN FERMENTATION OF AMINO ACIDS BY YEAST - FORMATION OF ACTIVE AMYL ALCOHOL FROM ASPARTIC ACID HOMOSERINE + ALPHA-HYDROXY-ACETO-N-BUTYRIC ACID BY WASHED YEAST CELLS

被引：3

作者：

YOSHIZAWA, K

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1964年 / 28卷 / 11期

关键词：

D O I：

10.1080/00021369.1964.10858307

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：801 / &

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[6] 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
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[7] FORMATION OF HIGHER ALCOHOLS IN FERMENTATION OF AMINO ACIDS BY YEAST - DETERMINATION OF ALCOHOLS WITH GAS CHROMATOGRAPHY
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[8] FORMATION OF HIGHER ALCOHOLS IN FERMENTATION OF AMINO ACIDS BY YEAST - FORMATION OF ISOBUTANOL FROM ALPHA-ACETOLACTIC ACID BY WASHED YEAST CELLS
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