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Department of Food Science, Rutgers University | 論文
- Mechanistic Studies of Octahydrophenazine Formation from a 2-Hydroxycyclohexanone/Ammonium Acetate Model System in Ethanol
- Synthesis of a Novel β-Lactam Compound by Penicillin G Acylase
- Efficient and scalable method in isolation of polymethoxyflavones from orange peel extract by supercritical fluid chromatography
- Quantitative Analysis of Alkylpyrazines in Regular- and Low-fat Commercial Peanut Butter Preparations
- Changes in Soy Protein during Heating Analyzed by Pressure Rheometry.