The kinetic study of the permanganic oxidation of some amino acids (glycine, L-alanine, L-Ο°-amino-n-butyric acid, L-norvaline, and L-norleucine) has been carried out in buffered acid medium at 1 Ο½ pH Ο½ 3 using a spectrophotometric technique. An autocatalytic effect due to Mn 2Ο© ions was found in all
Effect of the chain length of the acid on the enzymatic synthesis of flavors in supercritical carbon dioxide
β Scribed by Rajnish Kumar; Jayant Modak; Giridhar Madras
- Publisher
- Elsevier Science
- Year
- 2005
- Tongue
- English
- Weight
- 71 KB
- Volume
- 23
- Category
- Article
- ISSN
- 1369-703X
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