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January 1, 1911Biochemical JournalOpen Access

On the Presence of Allantoin in Certain Foods

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HAH. AckroydInstitute of Animal Physiology of the Slovak Academy of Sciences

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H. Ackroyd (1911) studied this question.

synapsesocial.com/papers/6a96b08633d7b00ae7bb94dfhttps://doi.org/10.1042/bj0050400
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