Work

�ber den Geschmack von p-Acetamino-benzaldehyd-thiosemicarbazon

Year: 1950

Type: article

Source: Die Naturwissenschaften

DOI: 10.1007/bf00624105

Authors: Richard Kuhn, Friedrich Zilliken

Language: German

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W1966714473

FWCI: 3.699

Cites: 3

Cited by: 7

Related to: 10