Composition of Oil-Soluble Annatto Food Colors. III. Structure of the Yellow Pigment Formed By the Thermal Degradation of Bixin

Tipo de material: Texto

TextoSeries ; Journal Ass. Offic. Agr. Chem., 48(4), p.835-837, 1965Trabajos contenidos:

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Documentos solicitados	CICY Documento préstamo interbibliotecario	Ref1	B-1433 (Browse shelf(Opens below))	Available

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Previous	B-14327 Electrical conductivity and dielectric behaviour of modified sepiolite clay	B-14328 Purification, crystallization and preliminary X-ray analysis of OsAREB8 from rice, a member of the AREB/ABF family of bZIP transcription factors, in complex with its cognate DNA	B-14329 Why plants need more than one type of auxin	B-1433 Composition of Oil-Soluble Annatto Food Colors. III. Structure of the Yellow Pigment Formed By the Thermal Degradation of Bixin	B-14330 The bacterial Sec-translocase: structure and mechanism	B-14331 Twin-arginine-dependent translocation of folded proteins	B-14332 Structure and mechanism of the tripartite CusCBA heavy-metal efflux complex	Next

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