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  3. Die stickstoffhaltigen Bestandteile der Hefe. II. Mitteilung. Die Purinbasen und Diaminosäuren. Ergebnisse.
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  5. 10.1515/bchm2.1921.114.5-6.205
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  3. Die stickstoffhaltigen Bestandteile der Hefe. II. Mitteilung. Die Purinbasen und Diaminosäuren. Ergebnisse.
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  5. 10.1515/bchm2.1921.114.5-6.205

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