RELATION BETWEEN THE INCREASE IN OPACITY OF YEAST SUSPENSIONS DURING GLUCOSE METABOLISM AND ASSIMILATION

Autor:	Herbert Sprince, T. J. B. Stier, M. Isabel Newton
Rok vydání:	1939
Předmět:	Multidisciplinary Biochemistry Opacity Chemistry Assimilation (biology) Carbohydrate metabolism Yeast
Zdroj:	Science (New York, N.Y.). 89(2300)
ISSN:	0036-8075
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c55425fd9c20643fabe8d1de14590254 https://pubmed.ncbi.nlm.nih.gov/17787745 Zobrazit plný text záznamu