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Biosynthesis of food constituents: Amino acids: 1. The glutamic acid and aspartic acid groups – a review
VelÃÅ¡ek, J., Cejpek, K.Volume:
24
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/3287-cjfs
Date:
November, 2011
File:
PDF, 378 KB
2011