Bacterial incorporation of leucine into protein down to...

Cryobiology 2006 Vol. 52; Iss. 3

Bacterial incorporation of leucine into protein down to −20 °C with evidence for potential activity in sub-eutectic saline ice formations

Karen Junge, Hajo Eicken, Brian D. Swanson, Jody W. Deming
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Volume:
52
Year:
2006
Language:
english
DOI:
10.1016/j.cryobiol.2006.03.002
File:
PDF, 490 KB
english, 2006
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