The phosphorylation of adenosine through yeast and the importance of this process for alcoholic fermentation.

被引：12

作者：

Ostern, P

Baranowski, T

Terszakowee, J

机构：

来源：

HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE | 1938年 / 251卷

关键词：

D O I：

10.1515/bchm2.1938.251.1-6.258

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：

引用

页码：258 / 284

页数：27

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