[酿酒酵母氨基酸营养缺陷型突变体形成高级醇的研究。II. 苏氨酸、异亮氨酸、缬氨酸和亮氨酸的影响（作者译）] - Suppr

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[The formation of higher alcohols by amino acid auxotrophic mutants of Saccharomyces cerevisiae. II. The influence of threonine, isoleucine, valine and leucine (author's transl)].

作者信息

Vollbrecht D

出版信息

Arch Microbiol. 1974 Apr 19;97(2):149-62. doi: 10.1007/BF00403054.

DOI:10.1007/BF00403054

PMID:4599697

Abstract

摘要

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本文引用的文献

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[The formation of higher alcohols by amino acid auxotrophic mutants of Saccharomyces cerevisiae. I. The conversion of amino acids to higher alcohols (author's transl)].

Arch Mikrobiol. 1973 Dec 31;94(4):351-8.

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