Über den Tryptophangehalt der wichtigsten Lebensmittel

Toshio Ide

Open source

DOI: 10.1007/bf02743390
Published: 1921-08
Container: Zeitschrift für Die Gesamte Experimentelle Medizin
Publisher: Springer Science and Business Media LLC
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1007/bf02743390,
  title = {Über den Tryptophangehalt der wichtigsten Lebensmittel},
  author = {Toshio Ide},
  year = {1921},
  journal = {Zeitschrift für Die Gesamte Experimentelle Medizin},
  doi = {10.1007/bf02743390},
  url = {https://doi.org/10.1007/bf02743390}
}

RIS

TY  - JOUR
TI  - Über den Tryptophangehalt der wichtigsten Lebensmittel
AU  - Toshio Ide
PY  - 1921
JO  - Zeitschrift für Die Gesamte Experimentelle Medizin
DO  - 10.1007/bf02743390
UR  - https://doi.org/10.1007/bf02743390
ER  -

APA

Ide, T. (1921). Über den Tryptophangehalt der wichtigsten Lebensmittel. Zeitschrift für Die Gesamte Experimentelle Medizin. https://doi.org/10.1007/bf02743390

Source records

crossref · retrieved 2026-09-24T23:59:22.517Z