Limiting activity coefficients of aqueous flavour systems at 298 K by the group contribution solvation (GCS) model

Author: Nanu Diana E.   De Loos Theodoor W.  

Publisher: Taylor & Francis Ltd

ISSN: 1362-3028

Source: Molecular Physics, Vol.102, Iss.3, 2004-02, pp. : 235-241

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Abstract