GUSTATORY RESPONSES TO ANOMERIC SUGARS

被引：6

作者：

PANGBORN, RM

CHRISP, RB

机构：

来源：

EXPERIENTIA | 1966年 / 22卷 / 09期

关键词：

D O I：

10.1007/BF01895285

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：612 / +

页数：1

共 23 条

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[10] Two forms of anhydrous l-rhamnose and a new method for the preparation of crystalline 0-tetraacetyl-l-rhamnose [J].

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