THE BACTERIAL OXIDATION OF AROMATIC COMPOUNDS II. : The Preparation of Enzymatically Active Dried Cells and the Influence Thereon of Prior Patterns of Adaptation

Míreanna Comhchosúla

• THE BACTERIAL OXIDATION OF AROMATIC COMPOUNDS I. : Adaptive Patterns with Respect to Polyphenolic Compounds
  le: Sleeper, B. P., et al.
  Foilsithe: (1950)
• THE BACTERIAL OXIDATION OF AROMATIC COMPOUNDS III. : The Enzymatic Oxidation of Catechol and Protocatechuic Acid to β-Ketoadipic Acid
  le: Stanier, R. Y., et al.
  Foilsithe: (1950)
• ADAPTIVE ENZYMATIC PATTERNS IN THE BACTERIAL OXIDATION OF TRYPTOPHAN
  le: Stanier, R. Y., et al.
  Foilsithe: (1949)
• THE BACTERIAL OXIDATION OF AROMATIC COMPOUNDS : IV. Studies on the Mechanism of Enzymatic Degradation of Protocatechuic Acid
  le: Stanier, R. Y.
  Foilsithe: (1950)
• THE BACTERIAL OXIDATION OF AROMATIC COMPOUNDS V. C(14): Metabolism of Benzoic Acids Labeled With
  le: Sleeper, B. P.
  Foilsithe: (1951)