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REDUCTION AND REOXIDATION OF BOVINE PROINSULIN. EFFECT OF pH, ZINC IONS, TEMPERATURE AND CONCENTRATION
Jan Markussen, Lise G. HedingVolume:
6
Year:
1974
Language:
english
Pages:
8
DOI:
10.1111/j.1399-3011.1974.tb02383.x
File:
PDF, 430 KB
english, 1974