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Fats and Associated Compounds, Chapter 4 Strategies to Modify and Improve the Fatty Composition of Foods . S. Ramirez-Montes, I. S. Ibarra, E. M. Santos, A. Lamas, A. Lopez-Santamarina, J. A. Rodriguez
, 2022
, Pages 67-90
Organophosphorus Chemistry: Volume 34, Quinquevalent phosphorus acids . D. W. Allen, J. C. Tebby, A. Skowronska, R. Bodalski
, 2005
, Volume 34
, Pages 77-162
General and Synthetic Methods: Volume 11, Amines, nitriles, and other nitrogen-containing functional groups . G. Pattenden, C. M. Marson
, 1989
, Volume 11
, Pages 262-392
Carbohydrate Chemistry: Volume 25, Synthesis of enantiomerically the pure non-carbohydrate compounds . R. J. Ferrie
, 1993
, Volume 25
, Pages 318-338
Carbohydrate Chemistry: Volume 32, Synthesis of enantiomerically pure non-carbohydrate compounds . R. J. Ferrier
, 2001
, Volume 32
, Pages 353-395
Carbohydrate Chemistry: Volume 20, Synthesis of enantiomerically pure non-carbohydrate compounds . N. R. Williams
, 1988
, Volume 20
, Pages 258-274
Carbohydrate Chemistry: Volume 34, Glycosides and disaccharides . R. J. Ferrier
, 2003
, Volume 34
, Pages 14-61
Aliphatic Chemistry: Volume 3, Fatty acids and related compounds . A. McKillop, F. D. Gunstone
, 1975
, Volume 3
, Pages 359-389