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The reduction of 5-oxodecanoic acid by normal baker's yeast
1. A description is given of the course of the reduction of 5-oxodecanoic acid to 5-hydroxydecanoic acid by intact cells of baker's yeast and of the influence of pH on this reduction. As the pH of the medium is decreased the rate of uptake of the keto acid by yeast increases. However, the more...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
1965
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1206788/ https://ncbi.nlm.nih.gov/pubmed/14342497 |
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