The knowledge of the acetone formation in the fermentation of sugar through yeast

被引：0
|
作者：
Elion, L [1 ]
机构：
[1] Kaiser Wilhelm Inst Biochem, Berlin Dahlem, Germany
来源：
BIOCHEMISCHE ZEITSCHRIFT | 1926年 / 169卷
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：471 / 477
页数：7
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