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The effects of high sodium chloride in the growth medium on the content of the essential amino acids in the intracellular pool in Baker's yeast during aerobic fermentation of glucose

✍ Scribed by George W. Malaney; Robert D. Tanner; Elizabeth A. Shipp; Alfred E. Slonim

Book ID: 114262948
Publisher: Elsevier Science
Year: 1989
Tongue: English
Weight: 461 KB
Volume: 6
Category: Article
ISSN: 0740-0020
DOI: 10.1016/s0740-0020(89)80032-2

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