ロード中...
Effect of pH, temperature, and potassium sorbate on amino acid uptake in Salmonella typhimurium 7136.
The effect of sorbate on L-serine and L-histidine uptake in Salmonella typhimurium was studied at various pH levels, temperatures, and amino acid and sorbate concentrations. Low pH had an apparent synergistic effect on amino acid uptake inhibition caused by sorbate. The relationship between sorbate...
保存先:
| 出版年: | Appl Environ Microbiol |
|---|---|
| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology (ASM)
1985
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC373539/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/3888108/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.49.3.505-508.1985 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|