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Diamylose und Tetraamylose; Triamyose und Hexaamylose (Beiträge zur Chemie der Stärke, XXV)

1931; Wiley; Volume: 64; Issue: 8 Linguagem: Alemão

10.1002/cber.19310640841

0365-9488

Hans Pringsheim, A. Weidinger, H. Sallentien,

Enzyme Catalysis and Immobilization

Berichte der deutschen chemischen Gesellschaft (A and B Series)Volume 64, Issue 8 p. 2117-2125 Article Diamylose und Tetraamylose; Triamyose und Hexaamylose (Beiträge zur Chemie der Stärke, XXV) H. Pringsheim, H. Pringsheim Chem. Institut d. Universität BerlinSearch for more papers by this authorA. Weidinger, A. Weidinger Chem. Institut d. Universität BerlinSearch for more papers by this authorH. Sallentien, H. Sallentien Chem. Institut d. Universität BerlinSearch for more papers by this author H. Pringsheim, H. Pringsheim Chem. Institut d. Universität BerlinSearch for more papers by this authorA. Weidinger, A. Weidinger Chem. Institut d. Universität BerlinSearch for more papers by this authorH. Sallentien, H. Sallentien Chem. Institut d. Universität BerlinSearch for more papers by this author First published: 16. September 1931 https://doi.org/10.1002/cber.19310640841Citations: 10AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation 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 Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat References 1 XXIV. Mitteil.: Ber. dtsch. Chem. Ges. 63, 2628 [1930]. 10.1002/cber.19300630943 Web of Science®Google Scholar 2 Ber. dtsch. Chem. Ges. 45, 2534 [1912]. Google Scholar 3 Ber. dtsch. Chem. Ges. 46, 2659 [1913]. 10.1002/cber.19130460331 Google Scholar 4 Ber. dtsch. Chem. Ges. 55, 1428 [1922]. Google Scholar 5 P. Karrer u. W. Fioroni, Helv. chim. Acta 6, 396 [1923]. 10.1002/hlca.19230060138 CASGoogle Scholar 6 Ber. dtsch. Chem. Ges. 60. 1709 [1927]. 10.1002/cber.19270600743 Google Scholar 7 vergl. Dissertat, A. Wiener, Berlim 1931. Google Scholar 8 Ber. dtsch. Chem. Ges. 59, 2058 (u. zw. 2060, letzte) (1926). 10.1002/cber.19260590863 Google Scholar 9 Ber. dtsch. Chem. Ges. 55, 1441 [1922]. Google Scholar 10 A. Miekeley, Ber. dtsch. Chem. Ges. 63, 1957 [1939]. 10.1002/cber.19300630814 Google Scholar 11 Bull. Soc. chim. Erance [3] 339 [1906]; Google Scholar Handb. biochem. Arbeitsmethoden Bd. II, 7 [1909]. Google Scholar 12 H. Pringsheim, A. Wiener u. A. Weidinger, Ber. dtsch. Chem. Ges. 63, 2628 [1930]. 10.1002/cber.19300630943 Google Scholar 13 H. Pringsheim, Die Polysaccharide, II. Aufl., Leipzig 1923, S. 168; Google Scholar Ber. dtsch. Chem. Ges. 59, 2058 [1926]. 10.1002/cber.19260590863 Google Scholar 14 Ber. dtsch. Chem. Ges. 55, 1433 [1922]. 10.1002/cber.19220550534 Web of Science®Google Scholar 15 Ber. dtsch. Chem. Ges. 60, 1799 (u. zw. 1714) [1927]. Google Scholar 16 Ber. dtsch. Chem. Ges. 45, 2533 [1912], 10.1002/cber.191204502156 Web of Science®Google Scholar Ber. dtsch. Chem. Ges. 55, 1433 [1922]: 10.1002/cber.19220550534 Web of Science®Google Scholar 17 P. Karrer u. W. Fioroni, Ber. dtsch. Chem. Ges. 55, 2854 (u. zw. 2862) [1922]; 10.1002/cber.19220550865 Google Scholar H. Pringsheim u. J. Leibowitz, Ber. dtsch. Chem. Ges. 59, 2058 [1926]. 10.1002/cber.19260590863 Google Scholar 18 Wir danken Hrn. Dr. S. Michael, Berlin, für seine Unterstützung. Über den Begriff und die Untersuchungsmethode der. „Geschmacks-Helligkeit”︁ wird er an anderer Stelle berichten. Google Scholar 19 Ausgeführt von Hrn. P. Ohlmeyer. Google Scholar Citing Literature Volume64, Issue816. September 1931Pages 2117-2125 ReferencesRelatedInformation