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Titlebook: Biochemistry; Thomas Briggs,Albert M. Chandler Book 19871st edition Springer Science+Business Media New York 1987 Amino acid.Oxidation.Pur

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期刊全称Biochemistry
影响因子2023Thomas Briggs,Albert M. Chandler
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学科分类Oklahoma Notes
图书封面Titlebook: Biochemistry;  Thomas Briggs,Albert M. Chandler Book 19871st edition Springer Science+Business Media New York 1987 Amino acid.Oxidation.Pur
影响因子This book is intended to be a review. We assume the reader has - ready had a course in biochemistry. The book covers only the high­ lights and omits much detailed knowledge that is usually found in textbooks, to which the reader should turn for further reference. We hope those who are studying for medical national board examinations will find it particularly useful. To this end we have included, with most chapters, some multiple-choice questions whose answers can be found in the text. Each chapter has been contributed by a colleague who is an expert in the field and/or an experienced teacher of the subject. The words are the authors‘ own, though we have done some editing in order to achieve a reasonably consistent format. Because of the multiple au­ thorship, there is inevitably some unevenness in the depth of treat­ ment of the various topics, but we accept responsibility for decisions on what to include and what to leave out. John w. campbell, Ph.D., a graduate of this institution, executed the drawings. We did some fig­ ures ourselves, typed most of the text, and printed all of it on our PC‘s. Future editions, should this one meet with success, will be revised periodically. We w
Pindex Book 19871st edition
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书目名称Biochemistry影响因子(影响力)




书目名称Biochemistry影响因子(影响力)学科排名




书目名称Biochemistry网络公开度




书目名称Biochemistry网络公开度学科排名




书目名称Biochemistry被引频次




书目名称Biochemistry被引频次学科排名




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书目名称Biochemistry年度引用学科排名




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书目名称Biochemistry读者反馈学科排名




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Biochemistry978-1-4684-0294-0Series ISSN 1431-6013
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https://doi.org/10.1007/978-3-030-91605-3Amino acids are ingested in large amounts as structural components of dietary proteins. Unlike carbohydrate and fat, there are no large reserve stores of protein in the body. Thus, a continuous intake is required if tissue breakdown is to be avoided.
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