THE PROPORTION OF GLUTAMINIC ACID YIELDED BY VARIOUS VEGETABLE PROTEINS WHEN DECOMPOSED BY BOILING WITH HYDROCHLORIC ACID
- 1 March 1906
- journal article
- Published by American Physiological Society in American Journal of Physiology-Legacy Content
- Vol. 15 (4) , 333-356
- https://doi.org/10.1152/ajplegacy.1906.15.4.333
Abstract
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