Skip to main content
SpringerLink
Log in

Über kristallisierte Pyridin-Amylose aus natürlicher Kartoffelstärke

  • Kurze Originalmitteilungen
  • Published:
Naturwissenschaften Aims and scope Submit manuscript

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Authors
  1. C. Reschke
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J. Hartmann
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Reschke, C., Hartmann, J. Über kristallisierte Pyridin-Amylose aus natürlicher Kartoffelstärke. Naturwissenschaften 22, 451–452 (1934). https://doi.org/10.1007/BF01497689

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01497689

Search

Navigation