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Effects of temperature and nutritional changes on the fatty acids of agmenellum quadruplicatum.

The fatty acid composition of the blue-green bacterium Agmenellum quadruplicatum was examined under a wide variety of growth conditions. The fatty acid composition was found to undergo significant changes with variations in temperature, media composition, and growth phase (log versus stationary). Wi...

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Библиографические подробности
Главные авторы: Olson, G J, Ingram, L O
Формат: Artigo
Язык:Inglês
Опубликовано: 1975
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Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC235905/
https://ncbi.nlm.nih.gov/pubmed/809416
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