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Amino acids and proteins, properties of proteins in solutions, blood proteins, nucleic acids, carbohydrates, phospholipids, steroids and fatsoluble vitamins, enzymes, digestive tract enzymes, the enzymatic reaction maximum velocity and the michaelis constant, enzymatic activity, competitive and noncompetitive inhibition, oxidative. Volume 39 of carbohydrate chemistry chemical and biological approaches contains contributions ranging from glycochemistry to glycobiology. Fundamentals of organic chemistry carbohydrates organic and biochemistry for today4th ed. Now in food carbohydrate chemistry, author wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates.
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