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Influence of Different Levels of Redox Potential on Ferment..:
Goldner, M.
;
Mingot, N.
;
Emond, J. Ph.
.
Clinical Infectious Diseases. 25 (1997) s2 - p. S147-S150 , 1997
Link:
https://doi.org/10.1086/516194
RT Journal T1 <Title>Influence of Different Levels of Redox Potential on Fermentative Products Formed by Bacteroides fragilis</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1086_516194&Exemplar=1&LAN=DE A1 Goldner, M. A1 Mingot, N. A1 Emond, J. Ph. A1 Dublanchet, A. PB Oxford University Press (OUP) YR 1997 SN 1058-4838 SN 1537-6591 JF Clinical Infectious Diseases VO 25 IS s2 SP S147 OP S150 LK http://dx.doi.org/https://doi.org/10.1086/516194 DO https://doi.org/10.1086/516194 SF ELIB - SuUB Bremen
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