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- W1976996242 abstract "Angewandte ChemieVolume 71, Issue 1 p. 31-31 Zuschriften Aminosäuren im Branntweinessig Prof. Dr. K. G. Bergner, Prof. Dr. K. G. Bergner Chemische Landesuntersuchungsanstalt StuttgartSearch for more papers by this authorH. Petri, H. Petri Chemische Landesuntersuchungsanstalt StuttgartSearch for more papers by this author Prof. Dr. K. G. Bergner, Prof. Dr. K. G. Bergner Chemische Landesuntersuchungsanstalt StuttgartSearch for more papers by this authorH. Petri, H. Petri Chemische Landesuntersuchungsanstalt StuttgartSearch for more papers by this author First published: 7. Januar 1959 https://doi.org/10.1002/ange.19590710107Citations: 4AboutPDF ToolsRequest permissionAdd to favorites ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL No abstract is available for this article. References 1 nach Mitteilung von Dr. F. Martens, Bonn, dem wir, ebenso wie dem Verband der Deutschen Essigindustrie e.V., auch an dieser Stelle herzlich danken, von Frateur als zur xylinum- bzw. suboxydans-Gruppe gehörend bezeichnet, wobei aber nicht immer alle Eigenschaften einheitlich auftraten. 2 H. W. Spier u. G. Pascher, Hoppe-Seylers Z. physiol. Chem. 296, 147 [1954]. Citing Literature Volume71, Issue17. Januar 1959Pages 31-31 This is the German version of Angewandte Chemie. Note for articles published since 1962: Do not cite this version alone. Take me to the International Edition version with citable page numbers, DOI, and citation export. We apologize for the inconvenience. ReferencesRelatedInformation" @default.
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- W1976996242 title "Aminosäuren im Branntweinessig" @default.
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