SOME ANALYSES OF AZOPROTEINS: CASEIN, GELATIN, AND ZEIN COUPLED WITH ARSANILIC ACID

Autor:	William C. Boyd, Sanford B. Hooker
Rok vydání:	1934
Předmět:	chemistry.chemical_compound food.ingredient food Chromatography Biochemistry Arsanilic acid chemistry Casein Cell Biology Molecular Biology Gelatin
Zdroj:	Journal of Biological Chemistry. 104:329-337
ISSN:	0021-9258
DOI:	10.1016/s0021-9258(18)75769-4
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6c297d5ef0145bc76fe54d32e0a51c1f https://doi.org/10.1016/s0021-9258(18)75769-4 Zobrazit plný text záznamu