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Food Flavors and Chemistry: Advances of the New Millennium, Flavor characteristics of tempe . A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, A. Apriyantono, Nurkori, S. Nurjanah, B. Satiawihardja
, 2001
, Pages 171-182
Thermochemical Conversion of Biomass to Liquid Fuels and Chemicals, Chapter 19 Catalytic Deoxygenation of Fatty Acids and their Derivatives for the Production of Renewable Diesel . Dmitry Yu. Murzin, Päivi Mäki-Arvela
, 2010
, Pages 496-510
Sustainable Catalysis for Biorefineries, CHAPTER 4 Advances in Catalytic Processes of Microalgae Conversion into Biofuels and Chemicals . Ronghong Lin, Congjun Wang, Ping Wang, Yuhua Duan, Dirk Link, Bryan Morreale, Fan Shi
, 2018
, Pages 98-143
Transportation Biofuels: Pathways for Production (2), Chapter 4 Enzymatic Biodiesel
, 2020
, Pages 132-191
Carbohydrate Chemistry: Chemical and Biological Approaches Volume 43, Surfactants based on green/blue sugars: towards new functionalities in formulations . Louise Renault, Freddy Pessel, Thierry Benvegnu
, 2018
, Volume 43
, Pages 196-244
Waste Valorisation Using Ionic Liquids, Chapter 4 Industrial Waste
, 2022
, Pages 67-123
Challenges in Detection Approaches for Forensic Science, CHAPTER 8 Hybrid Likelihood Ratio Models for Forensic Applications: a Novel Solution to Determine the Evidential Value of Physicochemical Data . A. Martyna, G. Zadora
, 2021
, Pages 198-231
Developments and Applications in Solubility, Chapter 8 Solubility of Organic Solids for Industry . Urszula Domańska
, 2007
, Pages 94-130
Sustainable Catalysis for Biorefineries, Subject Index
, 2018
, Pages 367-372
Magnetic Resonance in Food Science: A View to the Future, Characterisation of meat structure by NMR imaging at high field . G. A. Webb, P. S. Belton, A. M. Gil, I. Delgadillo, J. M. Bonny, W. Laurent, J. P. Renou
, 2001
, Pages 17-21