Abstract
THE biologically interesting amino-acid, canaline, has been obtained by enzymatic cleavage of cana-vanine, a naturally occurring constituent of the Jack bean1.
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RINDERKNECHT, H. Chemical Degradation of Canavanine to Canaline. Nature 186, 1047–1048 (1960). https://doi.org/10.1038/1861047a0
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DOI: https://doi.org/10.1038/1861047a0
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