Abstract
FORTY years ago probably relatively few chemists or physiologists had any knowledge of enzymes, which were considered to be somewhat mystic bodies; the biochemist, if he existed, was regarded as a hybrid. Emil Fischer had put aside the sugars for the time and commenced his work of taking the proteins to pieces.
Die Fermente und ihre Wirkungen
Von Prof. Dr. Carl Oppenheimer. Supplement. Band 1 (zu Band 1, Specieller Teil: Haupt-Teil 7–12.) Pp. xii + 782. Band 2 (zu Band 2, Specieller Teil: Haupt-Teil 13–22). Pp. x + 783–1738. (Den Haag: Dr. W. Junk, 1936, 1939. 2 vols., £12 10s. Bibliography (1924–1938). Pp. 1–128.
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ARMSTRONG, E. Die Fermente und ihre Wirkungen. Nature 145, 204–205 (1940). https://doi.org/10.1038/145204a0
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DOI: https://doi.org/10.1038/145204a0
