Abstract
THE composition and constitution of the albumins have hitherto been studied almost exclusively from the analytical point of view, and particularly by the examination of the products of hydrolysis effected by either acids, alkalies, enzymes, or putrefactive bacteria.
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HARDEN, A. The Chemistry of the Albumins . Nature 68, 307 (1903). https://doi.org/10.1038/068307a0
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DOI: https://doi.org/10.1038/068307a0