๐”– Bobbio Scriptorium
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Enzymatically produced flavors for fatty systems

โœ Scribed by John H. Nelson

Book ID
112795858
Publisher
Springer-Verlag
Year
1972
Tongue
English
Weight
387 KB
Volume
49
Category
Article
ISSN
0003-021X

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Synthetic flavors for fatty foods
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โœ Keppler, Johann G. ๐Ÿ“‚ Article ๐Ÿ“… 1970 ๐Ÿ› American Chemical Society ๐ŸŒ English โš– 415 KB
Calculating extinction coefficients for
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โœ J.Herbert Waite ๐Ÿ“‚ Article ๐Ÿ“… 1976 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 425 KB

Molar extinction coefficients of o-quinones produced from o-diphenols by the action of o-diphenok0, oxidoreductase were calculated by least-squares linear regression at several wavelengths in the pH range 5.8-7.8. The accuracy of each extinction coefficient is verified by the standard errors of the