Critique of the article "Preparation and application of 2,4,6-tribromo-[13C6]-anisole for the quantitative determination of 2,4,6-tribromoanisole in wine" by Giannikopoulos and Whitfield
Thermal decarboxylation of 2-furoic acid and its implication for the formation of furan in foods
- Varelis, Peter, Hucker, Barry
Are you sure you would like to clear your session, including search history and login status?