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Fluorescence of the soluble ‘sweet-sensitive’ protein complexes with sugars

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Zusammenfassung

Komplexe, welche das “süssigkeitsempfindliche” Protein mit Glukose und Rohrzucker bilden, wurden mit Hilfe der Fluoreszenz-Spektroskopie untersucht.

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References

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  11. Acknowledgment. The advice, suggestions and technical assistance of Mr.Leo G. Holmes are greatly appreciated. The study was supported by an Associateship from the National Academy of Sciences-National Research Council and a grant from the Army Research Office.

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Author notes

  1. F. R. Dastoli

    Present address: MIRLIN TM Corporation, 8 Kane Industrial Drive, 01749, Hudson, Massachusetts, USA

Authors and Affiliations

  1. Pioneering Research Laboratory, U.S. Natick Laboratories, 01760, Natick, Massachusetts, USA

    F. R. Dastoli

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  1. F. R. Dastoli
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Dastoli, F.R. Fluorescence of the soluble ‘sweet-sensitive’ protein complexes with sugars. Experientia 28, 387–389 (1972). https://doi.org/10.1007/BF02008291

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