[ENZYMATIC REDUCTION OF SULFIDE BONDS IN PROTEINS AND LOW-MOLECULAR SUBSTANCES OF WHEAT FLOUR].
| Autor: | PROSKURIAKOV NI, ZUEVA ES |
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| Jazyk: | ruština |
| Zdroj: | Doklady Akademii nauk SSSR [Dokl Akad Nauk SSSR] 1964 Sep 01; Vol. 158, pp. 232-4. |
| Databáze: | MEDLINE |
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