EFFECT OF DURATION OF HEATING, l-ALANINE AND SPORE CONCENTRATION ON THE OXIDATION OF GLUCOSE BY SPORES OF BACILLUS CEREUS VAR. TERMINALIS
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| Publicado en: | J Bacteriol |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1957
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC289781/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/13416176/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.73.2.235-240.1957 |
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