EFFECT OF DIFFERENT POLYSACCHARIDES AND POLYSACCHARIDE DEGRADATION PRODUCTS ON THE ACTIVITY OF POTATO PHOSPHORYLASE

作者: Phil Harter Hidy , Harry G. Day

DOI: 10.1016/S0021-9258(18)43121-3

关键词: BiochemistryPolysaccharide degradationChemistryPotato phosphorylasePolysaccharide

摘要:

参考文章(12)
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