黑金的味道

{"title":"黑金的味道","authors":"Dr. Karl Hübner","doi":"10.1002/ciuz.202400014","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":9911,"journal":{"name":"Chemie in Unserer Zeit","volume":"58 6","pages":"342-351"},"PeriodicalIF":0.9000,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ciuz.202400014","citationCount":"0","resultStr":"{\"title\":\"Der Geschmack des schwarzen Goldes\",\"authors\":\"Dr. Karl Hübner\",\"doi\":\"10.1002/ciuz.202400014\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":9911,\"journal\":{\"name\":\"Chemie in Unserer Zeit\",\"volume\":\"58 6\",\"pages\":\"342-351\"},\"PeriodicalIF\":0.9000,\"publicationDate\":\"2024-07-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ciuz.202400014\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Chemie in Unserer Zeit\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/ciuz.202400014\",\"RegionNum\":4,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"CHEMISTRY, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chemie in Unserer Zeit","FirstCategoryId":"92","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ciuz.202400014","RegionNum":4,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}