Über den Einfluß einiger biologisch wichtiger Säuren (Brenztraubensäure, Milchsäure, Äpfelsäure, Weinsäure) auf die Vergärung des Traubenzuckers
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Arbeiten aus der chemischen Abteilung des Kaiser Wilhelm-Institutes für experimentelle Therapie in Berlin-Dahlem (Rights reserved)
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