Das Verhalten von l-Histidin bei der Hefegärung.
- 1 January 1932
- journal article
- research article
- Published by Walter de Gruyter GmbH in Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie
- Vol. 207 (5-6) , 275-276
- https://doi.org/10.1515/bchm2.1932.207.5-6.275
Abstract
Most of the histidin disappeared on fermentation of 1-histidin with brewer''s yeast. Contrary to expectation, histidol (imidazole ethyl alcohol) did not appear.This publication has 0 references indexed in Scilit: