EFFECT OF TEMPERATURE ON COMPOSITION OF FATTY ACIDS IN ESCHERICHIA COLI

被引：670
|
作者：
MARR, AG
INGRAHAM, JL
机构：
来源：
JOURNAL OF BACTERIOLOGY | 1962年 / 84卷 / 06期
关键词：
D O I：
10.1128/JB.84.6.1260-1267.1962
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
引用
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页码：1260 / &
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