THE BACTERIAL OXIDATION OF AROMATIC COMPOUNDS
Author:
Affiliation:
1. Department of Bacteriology, University of California, Berkeley, California
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.59.4.527-532.1950
Reference3 articles.
1. Biosynthesis of tricarboxylic acids by carbon dioxide fixation. I. The preparation and properties of oxalosuccinic acid;HOA S.;J. Biol. Chem.,1948
2. The bacterial oxidation of aromatic compounds. II. The preparation of enzymatically active dried cells, and the influence thereon of prior patterns of adaptation;SLEEPER B. P.;J. Bact.,1950
3. The bacterial oxidation of aromatic compounds. III. The enzymatic oxidation of catechol and protocatechuic acid to j3-ketoadipic acid;STANIER R. Y.;J. Bact.,1950
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