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Improving the Conjugated Linoleic Acid Content and the Sensorial Characteristics of Argentinean Semi-Hard Goat Cheeses by Adding Cultures of Native Lactic Acid Bacteria
Mljekarstvo
Animal Science
Zoology
Food Science
Editorial: Peer-To-Peer Networking and Applications, Volume 2, Issue 2
Peer-to-Peer Networking and Applications
Computer Networks
Software
Communications
Biocompatibility and Toxicity of Polylactic Acid/Ferrosoferric Oxide Nanomagnetic Microsphere
Journal of Nanomaterials
Materials Science
Nanotechnology
Nanoscience
Water-Soluble Vitamins for Controlling Starch Digestion: Conformational Scrambling and Inhibition Mechanism of Human Pancreatic Α-Amylase by Ascorbic Acid and Folic Acid
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Contents: (Small 2/2017)
Small
Materials Science
Nanoscience
Engineering
Biomaterials
Medicine
Biotechnology
Nanotechnology
Chemistry
Effect of Crude Palm Oil Protection With Formaldehyde on Hydrogenation of Rumen Fluid Unsaturated Fatty Acid: Its Effect on Blood and Meat Fatty Acid
Indonesian Journal of Chemistry
Chemistry
A New Method of Acidity Measurement of the Acid Paper
Joho Chishiki Gakkaishi
Stabilization of Sweet Wine With Diethyl Ester of Pyrocarbonic Acid.
Kvasny Prumysl
ESR Spectrum in the Course of Autoxidation of Chlorogenic Acid
Eiyo To Shokuryo
Frontispiece: Diastereomeric Right- And Left-Handed Helical Structures With Fourteen (R )-Chiral Centers
Chemistry - A European Journal
Organic Chemistry
Catalysis
Chemistry
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