UPTAKE OF NUTRIENTS BY YEASTS .3. MALTOSE PERMEASE OF A BREWING YEAST

被引：53
|
作者：
HARRIS, G
THOMPSON, CC
机构：
来源：
BIOCHIMICA ET BIOPHYSICA ACTA | 1961年 / 52卷 / 01期
关键词：
D O I：
10.1016/0006-3002(61)90915-5
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
收藏
页码：176 / &
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