The influence of duck egg white (DEW) ovomucoid on the liberation of essential amino acids from different proteins by trypsin in vitro.
Article
in English
| IMSEAR
| ID: sea-17562
Subject(s)
Full text:
Available
Index:
IMSEAR (South-East Asia)
Main subject:
Proteins
Language:
English
Year:
1954
Type:
Article
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