Composition of Oil-Soluble Annatto Food Colors. II Thermal Degradation of Bixin

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TextoSeries ; Journal Ass. Offic. Agr. Chem., 46(5), p.790-796, 1963Trabajos contenidos:

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Documentos solicitados	CICY Documento préstamo interbibliotecario	Ref1	B-1432 (Browse shelf(Opens below))	Available

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Previous	B-14317 Biochemical Evaluation of the Decarboxylation and Decarboxylation-Deamination Activities of Plant Aromatic Amino Acid Decarboxylases	B-14318 Spectrophotimetric Assay of catalase with perborate as sustrate	B-14319 A spectrophotometric method for determination of catalase activity in small tissue sample	B-1432 Composition of Oil-Soluble Annatto Food Colors. II Thermal Degradation of Bixin	B-14320 Calorimetric Assay of Catalase	B-14321 Peripheral nerve regeneration through biodegradable conduits prepared using solvent evaporation	B-14322 Processing of Polycaprolactone and Polycaprolactone-Based Copolymers into 3D Scaffolds, and Their Cellular Responses	Next

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