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177. The amylolytic degradation of starch. A revision of the hypothesis of sensitisation
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1948
Year
Food ChemistryChemical ThermodynamicsEngineeringAmylolytic DegradationBiochemistryPhysicochemical AnalysisNatural SciencesOrganic ChemistryPhysical ChemistryS. PeatChemistryMolecular ChemistryA. MaceyE. J. BourneBiomolecular Engineering
E. J. Bourne, N. Haworth, A. Macey and S. Peat, J. Chem. Soc., 1948, 924 DOI: 10.1039/JR9480000924