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 / &
相关论文
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[9]   FORMATION OF HIGHER ALCOHOLS IN FERMENTATION OF AMINO ACIDS BY YEAST - DETERMINATION OF ALCOHOLS WITH GAS CHROMATOGRAPHY [J].
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