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Last edited by
MARC Bot
October 9, 2024 |
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Franz Stoppel
Born
1896
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Der gehalt der wichtigsten proteïnarten unserer nahrungsmittel an tryptophan und tyrosin und ein neues verfahren zur bestimmung von tryptophan und tyrosin in proteinen durch die quantitative ausgestaltung der xanthoproteinreaktion in verbindung mit der acidimetrie .
by
Franz Stoppel
First published in 1927
1 edition
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Born
1896
Subjects
Analysis
Food
Proteins
Tryptophan
Tyrosine
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ID Numbers
OLID: OL14745830A
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