Results 111 to 120 of about 22,873 (268)

Estandarización del método para la determinación del olor y sabor en el agua de consumo mediante el método 2150B, 2160B y 2170B del Standard Methods [PDF]

open access: yes, 2016
El agua, al mismo tiempo que constituye el líquido más abundante en la tierra, representa el recurso natural más importante y la base de toda forma de vida.
Salazar Rojas, Laura Vanessa   +1 more
core  

Performance of five haskap (Lonicera caerulea L.) cultivars and the effect of hexanal on postharvest quality [PDF]

open access: bronze, 2018
John O. MacKenzie   +5 more
openalex   +1 more source

Potency of Beluntas (Pluchea Indica Less) Leaves Extract as Antioxidant and Anti Warmed Over Flavor (Wof) of Duck Meat [PDF]

open access: yes, 2014
Beluntas (Pluchea indica Less) is a herb plant used as a traditional medicine or eaten in fresh form. Thereare phytochemical compounds such as essential oils, flavonoids, phenolics, tannins, saponins, phenolshydroquinone, and cardiac glycosides compounds
Ribka Stefanie Wongso, Paini Sri Widyawati, Tarsisius D B Fenny A K, Evelyn L W, Dian I Y
core  

Acetalization of hexanal with 2-ethyl hexanol catalyzed by solid acids [PDF]

open access: gold, 2011
Alessandro Barros   +4 more
openalex   +1 more source

Kinetic study of the gas-phase reaction of atomic chlorine with a series of aldehydes [PDF]

open access: yes, 2005
The reactions of Cl atoms with a series of unsaturated aldehydes have been investigated for the first time using a relative method. In order to obtain additional information for a qualitative structure versus reactivity discussion, we have also ...
A. Aranda   +5 more
core   +2 more sources

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