Neue enzymatische Analysenmethoden zur Bestimmung von Maltose, Stärke und Lactat in der Lebensmittelchemie
- 1 March 1970
- journal article
- Published by Springer Nature in Analytical and Bioanalytical Chemistry
- Vol. 252 (2-3) , 234-236
- https://doi.org/10.1007/bf00546394
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- [96a] Isomaltase from yeastPublished by Elsevier ,1966
- Anwendung der Gluco‐Amylase zur StärkebestimmungStarch ‐ Stärke, 1965
- Kinetic Studies of Rabbit Muscle Lactate DehydrogenaseJournal of Biological Chemistry, 1962