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1949•Journal of Biological ChemistryOpen access

THE EFFECT OF GELATIN ON THE TRANSFORMATION OF TRYPTOPHAN TO NIACIN IN RATS ON LOW CASEIN DIETS

Fred S. Rosen, WILLIAM A. PERLZWEIG

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Key concepts: Niacin, Tryptophan, Casein, Gelatin, Chemistry, Transformation (genetics), Food science, Biochemistry

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