"chemistry of acids" trang 2 - tải miễn phí từ tailieuXANH
Ebook Modern physical organic chemistry: Part 1

Ebook Modern physical organic chemistry: Part 1
159    63    14
Lecture Organic chemistry - Chapter 24: Carbohydrates

Lecture Organic chemistry - Chapter 24: Carbohydrates
1    42    0
Lecture Organic chemistry - Chapter 24: Carbohydrates

Lecture Organic chemistry - Chapter 24: Carbohydrates
0    59    0
Lecture Organic chemistry - Chapter 24: Carbohydrates

Lecture Organic chemistry - Chapter 24: Carbohydrates
29    61    0
Chapter 3: Monoprotic Acid-Base Equilibria

Chapter 3: Monoprotic Acid-Base Equilibria
7    45    0
Ebook The Facts On File Dictionary Of Organic Chemistry

Ebook The Facts On File Dictionary Of Organic Chemistry
257    53    0
The chemistry of fresh tomato flavor

The chemistry of fresh tomato flavor
7    44    0
Experimental and theoretical studies on some amino acids and their potential activity as inhibitors for the corrosion of mild steel, part 2

Experimental and theoretical studies on some amino acids and their potential activity as inhibitors for the corrosion of mild steel, part 2
13    52    0
Formation of amides: One-pot condensation of carboxylic acids and amines mediated by TiCl4

Formation of amides: One-pot condensation of carboxylic acids and amines mediated by TiCl4
12    73    0
Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite fours

Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite fours
9    46    0
Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegar

Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegar
11    49    0
Synthesis, structure and toxicity evaluation of ethanolamine nitro/ chloronitrobenzoates: A combined experimental and theoretical study

Synthesis, structure and toxicity evaluation of ethanolamine nitro/ chloronitrobenzoates: A combined experimental and theoretical study
10    47    0
Highlighting mass spectrometric fragmentation differences and similarities between hydroxycinnamoyl-quinic acids and hydroxycinnamoyl-isocitric acids

Highlighting mass spectrometric fragmentation differences and similarities between hydroxycinnamoyl-quinic acids and hydroxycinnamoyl-isocitric acids
7    40    0
Intermolecular complexes of halocyclopropenone derivatives with the hypohalous acids HOF, HOCl, HOBr, and HOI

Intermolecular complexes of halocyclopropenone derivatives with the hypohalous acids HOF, HOCl, HOBr, and HOI
14    211    1
Comparative density functional study of antioxidative activity of the hydroxybenzoic acids and their anions

Comparative density functional study of antioxidative activity of the hydroxybenzoic acids and their anions
11    172    2
The sweet and embellishing Lycium arabicum Schweinf. ex Boiss. fruit oil: a potential source of essential ω-6 and ω-9 fatty acids, phytosterols, and carotenoids

The sweet and embellishing Lycium arabicum Schweinf. ex Boiss. fruit oil: a potential source of essential ω-6 and ω-9 fatty acids, phytosterols, and carotenoids
14    8    2
Ebook Organic chemistry (7th edition): Part 2

Ebook Organic chemistry (7th edition): Part 2
633    42    0
Ebook Principles of organic chemistry: Part 1

Ebook Principles of organic chemistry: Part 1
336    48    0
Book: Chemistry

Book: Chemistry
26    55    0
Organic Chemistry

Organic Chemistry
1228    58    0
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