Journal Article

Influence of Different Levels of Redox Potential on Fermentative Products Formed by <i>Bacteroides fragilis</i>

M. Goldner, N. Mingot, J. Ph. Emond and A. Dublanchet

in Clinical Infectious Diseases

Published on behalf of Infectious Diseases Society of America

Volume 25, issue Supplement_2, pages S147-S150
Published in print September 1997 | ISSN: 1058-4838
Published online September 1997 | e-ISSN: 1537-6591 | DOI: http://dx.doi.org/10.1086/516194
Influence of Different Levels of Redox Potential on Fermentative Products Formed by Bacteroides fragilis

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Subjects: Infectious Diseases ; Immunology ; Public Health and Epidemiology ; Microbiology

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