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The influence of branched-chain and ω-alicyclic fatty acids on the transition temperature of bacillus subtilis lipids

✍ Scribed by Alfred Blume; Renate Dreher; Karl Poralla

Book ID: 115723852
Publisher: Elsevier Science
Year: 1978
Tongue: English
Weight: 313 KB
Volume: 512
Category: Article
ISSN: 0005-2736
DOI: 10.1016/0005-2736(78)90159-1

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