Oxidation-reduction studies in relation to bacterial growth
- 1 January 1930
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 24 (4), 1066-1074
- https://doi.org/10.1042/bj0241066
Abstract
The potential of completely de-aerated, sterile, buffered meat broth was measured over the range pH 4-10.5.This publication has 1 reference indexed in Scilit:
- OXIDATION-REDUCTION EQUILIBRIA IN BIOLOGICAL SYSTEMSThe Journal of general physiology, 1928