Abstract
FURTHER chemical work towards the isolation of the so-called staphyloeoccus growth-factor, previously described1, suggested that at least part of the biological activity of the high-vacuum distillate derived from yeast extract might be due to nicotinic acid and/or the corresponding amide.
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Knight, B. C. J. G., Brit. J. Exp. Path., 16, 315 (1935).
Fildes, P., Richardson, G. M., Knight, B. C. J. G., and Gladstone G. P., Brit. J. Exp. Path., 17, 481 (1936).
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KNIGHT, B. Nicotinic Acid and the Growth of Staph. aureus. Nature 139, 628 (1937). https://doi.org/10.1038/139628b0
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DOI: https://doi.org/10.1038/139628b0
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