The assimilation of amino acids by bacteria. 19. The inhibition of phenylalanine incorporation in <i>Staphylococcus aureus</i> by chloramphenicol and <i>p</i>-chlorophenylalanine

Abstract

Research Article| December 01 1953 The assimilation of amino acids by bacteria. 19. The inhibition of phenylalanine incorporation in Staphylococcus aureus by chloramphenicol and p-chlorophenylalanine E. F. Gale; E. F. Gale 1Medical Research Council Unit for Chemical Microbiology, Department of Biochemistry, University of Cambridge Search for other works by this author on: This Site PubMed Google Scholar Joan P. Folkes Joan P. Folkes 1Medical Research Council Unit for Chemical Microbiology, Department of Biochemistry, University of Cambridge Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1953) 55 (5): 730–735. https://doi.org/10.1042/bj0550730 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Cite Icon Cite Get Permissions Citation E. F. Gale, Joan P. Folkes; The assimilation of amino acids by bacteria. 19. The inhibition of phenylalanine incorporation in Staphylococcus aureus by chloramphenicol and p-chlorophenylalanine. Biochem J 1 December 1953; 55 (5): 730–735. doi: https://doi.org/10.1042/bj0550730 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF. © 1953 CAMBRIDGE UNIVERSITY PRESS1953 Article PDF first page preview Close Modal You do not currently have access to this content.