A microanalytical method for the determi
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R.W. Hemingway; W.E. Hillis
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Article
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1969
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Elsevier Science
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English
β 352 KB
The extracts were each prepared by homogenizing in a Waring blendor IOO g of fresh potatoes with a mixture of IOO ml water, 125 ml methanol, and 25 ml pyridine (as an enzyme inhibitor) and by centrifuging the homogenates.