Título en español.

C. F. Asenjo; M. del C. C. de Fernández

doi:10.46429/jaupr.v29i2.12871

Vol. 29 No. 2 (1945), Articles

Vol. 29 No. 2 (1945)

USES, PREPARATION, AND PROPERTIES OF PINGUINAIN, THE PROTEIN-SPLITTING ENZYME OF THE MAYA FRUIT

Articles

https://doi.org/10.46429/jaupr.v29i2.12871

Published 1945-04-01

C. F. Asenjo
M. del C. C. de Fernández

C. F. Asenjo

M. del C. C. de Fernández

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Asenjo, C. F., & de Fernández, M. del C. C. (1945). USES, PREPARATION, AND PROPERTIES OF PINGUINAIN, THE PROTEIN-SPLITTING ENZYME OF THE MAYA FRUIT. The Journal of Agriculture of the University of Puerto Rico, 29(2), 35–46. https://doi.org/10.46429/jaupr.v29i2.12871

Abstract

Rome of the uses, methods of preparation, and properties of pinguinain, the protein-splitting enzyme of the maya fruit, have been considered and studied herein.

https://doi.org/10.46429/jaupr.v29i2.12871

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USES, PREPARATION, AND PROPERTIES OF PINGUINAIN, THE PROTEIN-SPLITTING ENZYME OF THE MAYA FRUIT

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