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)

Antzeko izenburuak

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