AVENALIN
Source: 567
A‐ven″a‐lin (?), n. [[L. avena eats.]] (Chem.) A crystalline globulin, contained in oat kernels, very similar in composition to excelsin, but different in reactions and crystalline form.
Source: 567
A‐ven″a‐lin (?), n. [[L. avena eats.]] (Chem.) A crystalline globulin, contained in oat kernels, very similar in composition to excelsin, but different in reactions and crystalline form.