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Curing of a Killer Factor in Saccharomyces cerevisiae
Many standard laboratory stocks of yeast are able to kill other yeast strains. This property has not been generally recognized because killing is observed only at low pH and not at the pH of standard media. In all strains examined, the genetic determinant for the killer trait shows non-Mendelian inh...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
1972
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC389659/ https://ncbi.nlm.nih.gov/pubmed/4562744 |
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