Isolation and properties of flavoprotein from the egg yolk
Author:
Publisher
Elsevier BV
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1. Lactoflavin als Co‐Ferment; Wirkstoff und Träger
2. Kinetics and Equilibria in Flavoprotein Systems. II. The Effects of pH, Anions, and Temperature on the Dissociation and Reassociation of the Old Yellow Enzyme.
3. The Flavoprotein-Apoprotein System of Egg White
4. MICRO-DETERMINTION OF RIBOFLAVIN, FLAVIN MONONUCLEOTIDE AND FLAVIN ADENINE DINUCLEOTIDE BY FILTER PAPER CHROMATOGRAPHY
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