THE ANTIMICROBIAL PROPERTIES OF SOME α-AMINO-OXY-ACIDS, α-AMINO-OXY-HYDRAZIDES, ALKOXYAMINES, ALKOXYDIGUANIDES AND THEIR DERIVATIVES
✍ Scribed by PRICE, S. A. ;MAMALIS, P. ;McHALE, D. ;GREEN, J.
- Book ID
- 117955360
- Publisher
- Wiley (Blackwell Publishing)
- Year
- 1960
- Weight
- 458 KB
- Volume
- 15
- Category
- Article
- ISSN
- 0366-0826
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📜 SIMILAR VOLUMES
fatty acids are far more sensitive than the equations for the mother liquor fatty acids in detecting milk adulteration. It is worthmentioningthat thestructureofmilkfatt acids significant variations in the physico-chefi& b c t e r i s t i a of butter were found between Seasons and between P ~V - inc
## Abstract The reactions of azetidin‐3‐ones 6–10, readily available from the amino acids L‐alanine, L‐phenylalanine, L‐valine, L‐lysine, and L‐aspartic acid, __via__ the corresponding diazo ketones, with nucleophilic reagents such as complex hydrides, __Grignard__ compounds, an ester enolate, and