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. 1935;29(1):21–33. doi: 10.1042/bj0290021

The chemistry of mould tissue

Factors influencing the amount and nature of the fat produced by Aspergillus fischeri1

Edward Albert Prill ¹, Peter Rudolf Wenck ¹, William Harold Peterson ¹

PMCID: PMC1266451 PMID: 16745649

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

Barber H. H. The production of fat from carbohydrate and similar media by a species of Penicillium. Biochem J. 1929;23(6):1158–1164. doi: 10.1042/bj0231158. [DOI] [PMC free article] [PubMed] [Google Scholar]
Pearson L. K., Raper H. S. The Influence of Temperature on the Nature of the Fat formed by Living Organisms. Biochem J. 1927;21(4):875–879. doi: 10.1042/bj0210875. [DOI] [PMC free article] [PubMed] [Google Scholar]

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