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The enzymatic degradation of ascorbic acid. Part I—the inhibition of the enzymatic oxidation of ascorbic acid by substances occurring in black currants

✍ Scribed by F. C. Hooper; A. D. Ayres

Publisher
John Wiley and Sons
Year
1950
Tongue
English
Weight
501 KB
Volume
1
Category
Article
ISSN
0022-5142

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