REDUCTION OF 5-OXODECANOIC ACID BY NORMAL BAKERS YEAST

被引：22
作者：
FRANCKE, A
机构：
来源：
BIOCHEMICAL JOURNAL | 1965年 / 95卷 / 03期
关键词：
D O I：
10.1042/bj0950633
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：633 / +
页数：1
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