Studies of the reaction between proteins and reducing sugars in the “dry” state: V. The reactions of D-galactose, 2-deoxy-D-galactose, D-glucosamine and N-acetyl-D-glucosamine with casein

✍ Scribed by C.H. Lea; D.N. Rhodes

• Book ID: 115785217
• Publisher: Elsevier Science
• Year: 1952
• Weight: 281 KB
• Volume: 9
• Category: Article
• ISSN: 0006-3002
• DOI: 10.1016/0006-3002(52)90119-4