Isolation of isoflavones from soy-based fermentations of the erythromycin-producing bacterium Saccharopolyspora erythraea. [electronic resource]
Producer: 19970620Description: 398-404 p. digitalISSN:- 0175-7598
- Chromatography, High Pressure Liquid
- Chromatography, Thin Layer
- Culture Media -- metabolism
- DNA Topoisomerases, Type II -- metabolism
- Electrophoresis, Agar Gel
- Erythromycin -- biosynthesis
- Fermentation
- Genistein
- Isoflavones -- chemistry
- Mass Spectrometry
- Molecular Structure
- Saccharopolyspora -- metabolism
- Glycine max -- metabolism
- beta-Glucosidase -- metabolism
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Publication Type: Journal Article; Research Support, U.S. Gov't, P.H.S.
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