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The chemistry of mould tissue: Factors influencing the amount and nature of the fat produced by Aspergillus fischeri.

作者信息

Prill E A, Wenck P R, Peterson W H

机构信息

The Departments of Agricultural Chemistry and Agricultural Bacteriology, University of Wisconsin, Madison.

出版信息

Biochem J. 1935;29(1):21-33. doi: 10.1042/bj0290021.

DOI:10.1042/bj0290021
PMID:16745649
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1266451/
Abstract
摘要

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本文引用的文献

1
The production of fat from carbohydrate and similar media by a species of Penicillium.一种青霉菌从碳水化合物及类似培养基中产生脂肪的过程。
Biochem J. 1929;23(6):1158-64. doi: 10.1042/bj0231158.
2
The Influence of Temperature on the Nature of the Fat formed by Living Organisms.温度对生物体所形成脂肪性质的影响
Biochem J. 1927;21(4):875-9. doi: 10.1042/bj0210875.