Über Muskeladenylsäure und Hefeadenylsäure.
- 1 January 1929
- journal article
- research article
- Published by Walter de Gruyter GmbH in Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie
- Vol. 181 (1-3) , 130-139
- https://doi.org/10.1515/bchm2.1929.181.1-3.130
Abstract
Adenylic acids from yeast and from muscle differ in melting point, solubility, and optical activity. The former is less readily deaminized, physiologically and with HNO3; its H3PO4 is more rapidly liberated in hydrolysis, and it yields much more furfural than the muscle compound.This publication has 1 reference indexed in Scilit:
- Über fermentative Desaminierung im Muskel.Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1928