[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 |
Externí odkaz: |