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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