Recommended Methods for the Structural Identification of Biologically Active Compounds in Food and Flavor Chemistry
- 期刊名称Chemistry International
- 卷第36卷
- 期第4期
- 印刷ISSN0193-6484
- 电子ISSN1365-2192
- 文件大小70.59KB
- 发表时间2014-01-1
- DOI10.1515/ci.2014.36.4.14a
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