Incorporation de phenylalanine, de glucose et d'acide...

Incorporation de phenylalanine, de glucose et d'acide cinnamique dans les flavonols de l'oignon

Michel Tissut
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Volume:
15
Year:
1976
Pages:
5
DOI:
10.1016/s0031-9422(00)88846-9
File:
PDF, 542 KB
1976
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