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5Naoko Tanaka, Zulfiqar Hasan, Aloysius F. Hartog, Teunie van Herk and Ron Wever.
Phosphorylation and dephosphorylation of polyhydroxy compounds by class A bacterial acid phosphatases, Org. Biomol. Chem., 2003, 1, 2833. Disodium dihydrogen pyrophosphate blanch and the texture of french fries, American Potato Journal Quality of Norway lobster (Nephrops norwegicus) treated with a 4-hexylresorcinol-based formulation, European Food Research and Technology