Work

Verzuckerung der Stärke durch Emulsin.

Year: 1924

Type: article

Source: Hoppe-Seyler´s Zeitschrift für physiologische Chemie

DOI: 10.1515/bchm2.1924.135.1-4.12

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: W4251469450

FWCI: 1.258

Cites:

Cited by: 4

Related to: 10