Work

Verzuckerung der Stärke durch Emulsin

Year: 1928

Type: book-chapter

Source: Springer eBooks

DOI: 10.1007/978-3-642-47792-8_19

Author: Richard Kuhn

Language: German

Topic: Enzyme Production and Characterization

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2010737815

FWCI:

Cites: 1

Cited by: 1

Related to: 10