Addition of water to cereal grains and food products such as flour, bread and crackers stimulates ultraweak chemiluminescence, the intensity of which depends upon cereal species, its origin and history, grinding, time after grinding, initial moisture content, solvent, temperature and additives. Pure
Kinetics and Modelling of Solvent Effects and Product Distribution in Complex Enantioselective Hydrogenation
✍ Scribed by E. Toukoniitty; P. Mäki-Arvela; J. Wärnå; D. Yu. Murzin; T. Salmi
- Publisher
- John Wiley and Sons
- Year
- 2001
- Tongue
- German
- Weight
- 44 KB
- Volume
- 73
- Category
- Article
- ISSN
- 0009-286X
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