1. Am. J. Enol. Vitic. 40:3:194-198 (1989)
Determination of Free Amino Acids in Wine by HPLC Using Precolumn Derivatization with Phenylisothiocyanate
R. M. Marce, M. Calull , J. Guasch , and F. Borrull
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http://ajevonline.org/cgi/content/abstract/40/3/194
Experimental study of metastable sulfur oxyanion formation during pyrite oxidation at pH 6-9 and 30 degrees C
Martin B. Goldhaber
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http://dx.doi.org/10.2475/ajs.283.3.193