找回密碼
 To register

QQ登錄

只需一步,快速開(kāi)始

掃一掃,訪問(wèn)微社區(qū)

打印 上一主題 下一主題

Titlebook: Biochemistry; Thomas Briggs,Albert M. Chandler Book 19871st edition Springer Science+Business Media New York 1987 Amino acid.Oxidation.Pur

[復(fù)制鏈接]
查看: 13145|回復(fù): 43
樓主
發(fā)表于 2025-3-21 16:45:21 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
期刊全稱Biochemistry
影響因子2023Thomas Briggs,Albert M. Chandler
視頻videohttp://file.papertrans.cn/187/186661/186661.mp4
學(xué)科分類(lèi)Oklahoma Notes
圖書(shū)封面Titlebook: Biochemistry;  Thomas Briggs,Albert M. Chandler Book 19871st edition Springer Science+Business Media New York 1987 Amino acid.Oxidation.Pur
影響因子This book is intended to be a review. We assume the reader has - ready had a course in biochemistry. The book covers only the high- lights and omits much detailed knowledge that is usually found in textbooks, to which the reader should turn for further reference. We hope those who are studying for medical national board examinations will find it particularly useful. To this end we have included, with most chapters, some multiple-choice questions whose answers can be found in the text. Each chapter has been contributed by a colleague who is an expert in the field and/or an experienced teacher of the subject. The words are the authors‘ own, though we have done some editing in order to achieve a reasonably consistent format. Because of the multiple au- thorship, there is inevitably some unevenness in the depth of treat- ment of the various topics, but we accept responsibility for decisions on what to include and what to leave out. John w. campbell, Ph.D., a graduate of this institution, executed the drawings. We did some fig- ures ourselves, typed most of the text, and printed all of it on our PC‘s. Future editions, should this one meet with success, will be revised periodically. We w
Pindex Book 19871st edition
The information of publication is updating

書(shū)目名稱Biochemistry影響因子(影響力)




書(shū)目名稱Biochemistry影響因子(影響力)學(xué)科排名




書(shū)目名稱Biochemistry網(wǎng)絡(luò)公開(kāi)度




書(shū)目名稱Biochemistry網(wǎng)絡(luò)公開(kāi)度學(xué)科排名




書(shū)目名稱Biochemistry被引頻次




書(shū)目名稱Biochemistry被引頻次學(xué)科排名




書(shū)目名稱Biochemistry年度引用




書(shū)目名稱Biochemistry年度引用學(xué)科排名




書(shū)目名稱Biochemistry讀者反饋




書(shū)目名稱Biochemistry讀者反饋學(xué)科排名




單選投票, 共有 1 人參與投票
 

0票 0.00%

Perfect with Aesthetics

 

0票 0.00%

Better Implies Difficulty

 

0票 0.00%

Good and Satisfactory

 

0票 0.00%

Adverse Performance

 

1票 100.00%

Disdainful Garbage

您所在的用戶組沒(méi)有投票權(quán)限
沙發(fā)
發(fā)表于 2025-3-21 23:53:14 | 只看該作者
Biochemistry978-1-4684-0294-0Series ISSN 1431-6013
板凳
發(fā)表于 2025-3-22 01:41:04 | 只看該作者
地板
發(fā)表于 2025-3-22 07:49:40 | 只看該作者
5#
發(fā)表于 2025-3-22 11:59:04 | 只看該作者
6#
發(fā)表于 2025-3-22 14:57:56 | 只看該作者
7#
發(fā)表于 2025-3-22 20:19:35 | 只看該作者
8#
發(fā)表于 2025-3-22 21:38:45 | 只看該作者
https://doi.org/10.1007/978-3-030-91605-3Amino acids are ingested in large amounts as structural components of dietary proteins. Unlike carbohydrate and fat, there are no large reserve stores of protein in the body. Thus, a continuous intake is required if tissue breakdown is to be avoided.
9#
發(fā)表于 2025-3-23 04:14:27 | 只看該作者
10#
發(fā)表于 2025-3-23 08:48:54 | 只看該作者
 關(guān)于派博傳思  派博傳思旗下網(wǎng)站  友情鏈接
派博傳思介紹 公司地理位置 論文服務(wù)流程 影響因子官網(wǎng) 吾愛(ài)論文網(wǎng) 大講堂 北京大學(xué) Oxford Uni. Harvard Uni.
發(fā)展歷史沿革 期刊點(diǎn)評(píng) 投稿經(jīng)驗(yàn)總結(jié) SCIENCEGARD IMPACTFACTOR 派博系數(shù) 清華大學(xué) Yale Uni. Stanford Uni.
QQ|Archiver|手機(jī)版|小黑屋| 派博傳思國(guó)際 ( 京公網(wǎng)安備110108008328) GMT+8, 2025-10-16 04:58
Copyright © 2001-2015 派博傳思   京公網(wǎng)安備110108008328 版權(quán)所有 All rights reserved
快速回復(fù) 返回頂部 返回列表
宕昌县| 嘉祥县| 梁河县| 万荣县| 临湘市| 吉安市| 潼南县| 东光县| 宾川县| 公安县| 凭祥市| 民丰县| 秭归县| 呼伦贝尔市| 白玉县| 巍山| 沅陵县| 濮阳县| 堆龙德庆县| 秦皇岛市| 延长县| 临沂市| 霸州市| 韶山市| 屏东县| 新泰市| 临沧市| 阿荣旗| 内黄县| 甘谷县| 抚顺市| 临湘市| 小金县| 青河县| 克东县| 武陟县| 泰州市| 治县。| 蓬溪县| 陆良县| 旬阳县|