Subject
Organic Chemistry,Food Science
Reference8 articles.
1. American Association of Cereal Chemists: Approved Methods of the AACC. Method 76–11, approved October 1976.
2. Enzymatische Bestimmung von Stärke in Lebensmitteln mit Hilfe der Hexokinase-Methode
3. and : in „Methods of Enzymatic Analysis”, 2nd Eng. ed., Vol. 3, 205; (Ed.) Academic Press, New York 1974.
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