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September 1, 1958Journal of the American Chemical Society

Products of “Low-iron Fermentation” with Bacillus subilis: Isolation, Characterization and Synthesis of 2,3-Dihydroxybenzoylglycine1,2

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TITakeru ItoUniversity of ToyamaJNJ. B. NeilandsUniversity of Vienna

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Ito et al. (1958) studied this question.

synapsesocial.com/papers/6a7015dbf44fa9f079dd9cb1https://doi.org/10.1021/ja01550a058
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