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It was realized in 1912 that, at oven temperatures, sugars and amino acids combined to form tight chemical bonds. |
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In 1912, chemists discovered that sugars and amino acids formed tight chemical bonds at oven temperatures. |
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Since 1912, chemists have known that, at oven temperatures, sugars and amino acids form tight chemical bonds. |
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Chemists first realized in 1912 that tight chemical bonds could be produced between sugars and amino acids at oven temperatures. |
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It was noted in 1912 that oven temperatures were sufficient to cause tight chemical bonds between sugars and amino acids. |