Studies on the acetone-butyl alcohol fermentation: Intermediates in the fermentation of glucose by Cl. acetobutylicum. 3. Potassium as an essential factor in the fermentation of maize meal by Cl. acetobutylicum (BY)

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• Studies on the acetone-butyl alcohol fermentation: Nutritional and other factors involved in the preparation of active suspensions of Cl. acetobutylicum (Weizmann)
  av: Davies, Ronald, et al.
  Publicerad: (1941)
• Studies on the acetone-butanol fermentation: 4. Acetoacetic acid decarboxylase of Cl. acetobutylicum (BY)
  av: Davies, R.
  Publicerad: (1943)
• Inhibition of the Acetone-Butyl Alcohol Fermentation by Acids
  av: Wynne, A. M.
  Publicerad: (1931)
• The activation of the butanol-acetone fermentation of carbohydrates by Clostridium acetobutylicum (Weizmann)
  av: Weizmann, Chaim, et al.
  Publicerad: (1937)
• The Products of the “Acetone: n-Butyl Alcohol” Fermentation of Carbohydrate Material with Special Reference to some of the Intermediate Substances produced
  av: Reilly, Joseph, et al.
  Publicerad: (1920)