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Items: 5

1.

The formation of n-propyl alcohol by Saccharomyces cerevisiae.

GUYMON JF, INGRAHAM JL, CROWELL EA.

Arch Biochem Biophys. 1961 Oct;95:163-8. No abstract available.

PMID:
13903226
2.

The formation of higher aliphatic alcohols by mutant strains of Saccharomyces cerevisiae.

INGRAHAM JL, GUYMON JF.

Arch Biochem Biophys. 1960 May;88:157-66. No abstract available.

PMID:
13852846
3.

On the mechanism of formation of higher alcohols during alcoholic fermentation.

CASTOR JG, GUYMON JF.

Science. 1952 Feb 8;115(2980):147-9. No abstract available.

PMID:
14913198
4.

Significance in triangular taste tests.

ROESSLER EB, WARREN J, GUYMON JF.

Food Res. 1948 Nov-Dec;13(6):503-5. No abstract available.

PMID:
18106906
5.

THE GROWTH AND CHEMICAL ACTION OF ACETOBACTER SUBOXYDANS UPON I-INOSITOL.

Dunning JW, Fulmer EI, Guymon JF, Underkofler LA.

Science. 1938 Jan 21;87(2247):72. No abstract available.

PMID:
17743405

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