Kinetics of the racemization of amino acids at 225-275 o C using a real-time monitoring method of hydrothermal reactions

Author： Kawamura K.   Yukioka M.  

Publisher： Elsevier

ISSN： 0040-6031

Source： Thermochimica Acta, Vol.375, Iss.1, 2001-07, pp. : 9-16

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