The chemistry of the protein bodies of the wheat kernel. Part III. Hydrolysis of the wheat proteins.

被引：12

作者：

Osborne, TB

Clapp, SH

机构：

来源：

AMERICAN JOURNAL OF PHYSIOLOGY | 1906年 / 17卷 / 03期

关键词：

D O I：

10.1152/ajplegacy.1906.17.3.231

中图分类号：

Q4 [生理学];

学科分类号：

071003 ;

摘要：

引用

页码：231 / 265

页数：35

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Fischer, E .

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