THE CONTENT OF PTEROYLGLUTAMIC ACID IN MEXICAN FOODS

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dc.contributor.authorMIRANDA, FRANCISCO P DE
dc.contributor.authorGONZALEZ GUZMAN, IGNACIO
dc.contributor.authorCRAVIOTO, RENE O
dc.date.accessioned2026-05-28T15:46:22Z
dc.date.issued1949
dc.description.abstractA review of the literature on the chemical constitution of the gene, particularly the relation between the normal and pathological states
dc.description.paginacion176 -
dc.description.procedenciaLOC
dc.format.discursoArtículo
dc.format.extent1
dc.identifier.issn0185-0806
dc.identifier.urihttps://ahcm.cinvestav.mx/handle/ahcm/18055
dc.language.isoEspañol
dc.numero.secuencia18052
dc.publisherInstituto de Salubridad y Enfermedades Tropicales, CD MEXICO, DF, MEX
dc.relation.ispartofseriesVol. 8
dc.source.revistafuenteCIENCIA MEXICO
dc.subjectCONTENT, PTEROYLGLUTAMIC ACID, MEXICAN FOODS
dc.subject.categoriaprincipalMULTIDISCIPLINARIA
dc.subject.disciplinaBIOQUIMICA
dc.subject.subdisciplinaBIOQUIMICA DE ALIMENTOS
dc.titleTHE CONTENT OF PTEROYLGLUTAMIC ACID IN MEXICAN FOODS
dc.title.alternativeCIENC MEX

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