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The α-oxidation of long-chain fatty acids as a possible component of the basal respiration of potato slices

✍ Scribed by G.G. Laties; Carol Hoelle

Publisher: Elsevier Science
Year: 1967
Tongue: English
Weight: 774 KB
Volume: 6
Category: Article
ISSN: 0031-9422
DOI: 10.1016/0031-9422(67)85007-6

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