钠基食品防腐剂中l-蛋氨酸和l-半胱氨酸的理化、量热和光谱特性

IF 1.5 4区 工程技术 Q3 ENGINEERING, CHEMICAL
Aashima Beri, Rishi Kant, T. S. Banipal
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引用次数: 0

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本文章由计算机程序翻译,如有差异,请以英文原文为准。

Physicochemical, calorimetry and spectroscopic properties of l-methionine and l-cysteine in presence of sodium based food preservatives

Physicochemical, calorimetry and spectroscopic properties of l-methionine and l-cysteine in presence of sodium based food preservatives
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来源期刊
Brazilian Journal of Chemical Engineering
Brazilian Journal of Chemical Engineering 工程技术-工程:化工
CiteScore
2.50
自引率
0.00%
发文量
84
审稿时长
6.8 months
期刊介绍: The Brazilian Journal of Chemical Engineering is a quarterly publication of the Associação Brasileira de Engenharia Química (Brazilian Society of Chemical Engineering - ABEQ) aiming at publishing papers reporting on basic and applied research and innovation in the field of chemical engineering and related areas.
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