THE COMPONENTS OF MALTOZYMASE IN YEAST, AND THEIR BEHAVIOR DURING DEADAPTATION
Guardat en:
| Publicat a: | J Bacteriol |
|---|---|
| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1957
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC289773/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/13416168/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.73.2.186-198.1957 |
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