The formation of vitamin B complexes from cereals during the fermentation of acetone butyl alcohol bacteria.

被引：0

作者：

Yamasaki, I ^{[1
]}

Yositome, W ^{[1
]}

机构：

[1] Univ Fukuoka, Agr Chem Inst Kaiser Kyushu, Fukuoka, Japan

来源：

BIOCHEMISCHE ZEITSCHRIFT | 1938年 / 297卷 / 5/6期

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D O I：

暂无

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：

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页码：398 / 411

页数：14

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