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(i) auxiliary cofactors in the metabolism of citrate by yeast ; (ii) biochemical studies of intestinal mucins

Abstract:
  1. The properties of factors present in boiled yeast juice which stimulate the oxidative breakdown of citrate in baker's yeast have been investigated. The activity has been shown to reside predominantly in the nucleotide fractions (i.e., pyridine codehydrogenases) and to a lesser extent in the ammonium salts present in whole yeast cells. The activity of the Citrate Oxidation Factor (COF) concentrated from yeast extract...

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Peer review status:
Peer reviewed

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Department:
University of Oxford
Role:
Author
Type of award:
DPhil
Level of award:
Doctoral
Awarding institution:
University of Oxford
Source identifiers:
601894436
UUID:
uuid:51368866-76d0-49aa-afa5-70d0888ea3c9
Local pid:
polonsky:9:19
Deposit date:
2017-10-05

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