MICROBIOLOGICAL DETERMINATION OF SULFUR IN YEAST
MICROBIOLOGICAL DETERMINATION OF SULFUR IN YEAST
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DOI：
10.1021/ac60045a030
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发表时间：
1950-01-01
影响因子：
7.4
通讯作者：
MAYNARD, WE
中科院分区：
文献类型：
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作者：
MCMANUS, DK;SCHULTZ, AS;MAYNARD, WE
产朊圆酵母为供试微生物，蛋氨酸为参比标准品。该方法与4种已知的化学方法进行了比较。该方法也用于大豆粉和维生素。游离酪蛋白
Torula utilis is the test organism and methionine the reference standard. The method compared favorably in tests on yeast with 4 known chemical methods. The method was also used with soybean flour and vit.-free casein.