The α-oxidation of long-chain fatty acids as a possible component of the basal respiration of potato slices
- 1 January 1967
- journal article
- research article
- Published by Elsevier in Phytochemistry
- Vol. 6 (1) , 49-57
- https://doi.org/10.1016/0031-9422(67)85007-6
Abstract
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