An improved method for the addition of long-chain free...

An improved method for the addition of long-chain free fatty acid to protein solutions

Arthur A. Spector, John C. Hoak
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Volume:
32
Year:
1969
Language:
english
Pages:
6
DOI:
10.1016/0003-2697(69)90089-x
File:
PDF, 345 KB
english, 1969
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