✦ LIBER ✦
Chocolate HILIC phases: development and characterization of novel saccharide-based stationary phases by applying non-enzymatic browning (Maillard reaction) on amino-modified silica surfaces
✍ Scribed by Georg Schuster; Wolfgang Lindner
- Book ID
- 105894154
- Publisher
- Springer
- Year
- 2011
- Tongue
- English
- Weight
- 529 KB
- Volume
- 400
- Category
- Article
- ISSN
- 1618-2650
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