The mechanism of the formation of higher alcohols from amino acids by Saccharomyces cerevisiae

Research Article| March 01 1960 The mechanism of the formation of higher alcohols from amino acids by Saccharomyces cerevisiae S. Sentheshanmuganathan S. Sentheshanmuganathan 1A.R.C. Unit of Microbiology, Department of Microbiology, The University, Sheffield 10 Search for other works by this author on: This Site PubMed Google Scholar Author and article information Publisher: Portland Press Ltd © 1960 CAMBRIDGE UNIVERSITY PRESS1960 Biochem J (1960) 74 (3): 568–576. https://doi.org/10.1042/bj0740568 Views Icon Views Article contents Figures The mechanism of the formation of higher alcohols from amino acids by Saccharomyces cerevisiae. Biochem J 1 March 1960; 74 (3): 568–576. doi: https://doi.org/10.1042/bj0740568 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF. © 1960 CAMBRIDGE UNIVERSITY PRESS1960 Article PDF first page preview Close Modal You do not currently have access to this content.