Food Chem., 55, 2007, 5768-5775. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 8 K/min; Start T: 35 C; End T: 220 C; End time: 5 min; Start time: 15 min; CAS no: 66251; Active phase: HP-5; Carrier gas: He; Phase thickness: 1.05 um; Data type: Linear RI; Authors: Insausti, K.; Goni, V.; Petri, E.; Gorraiz, C.; Beriain, M.J., Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds, Meat Sci., 70, 2005, 83-90. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 230 C; End time: 10 min; Start time: 2 min; CAS no: 66251; Active phase: SPB-5; Phase thickness: 1 um; Data type: Linear RI; Authors: Engel, E.; Ratel, J., Correction of the data generated by mass spectrometry analyses of biological tissues: Application to food authentication, J. Chromatogr. 4. ; Marbot, R., Volatile components from mango (Mangifera indica L.) cultivars, J. Agric. 2, J. Agric. ; Posthumus, M.A. from Turkey, Flavour Fragr. ; Jang, E.B. A, 963, 2002, 83-88. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 35 C; End T: 230 C; Start time: 5 min; CAS no: 66251; Active phase: CP Sil 8 CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Ezquerro, O.; Pons, B.; Tena, M.T., Development of a headspace solid-phase microextraction-gas chromatography-mass spectrometry method for the identification of odour-causing volatile compounds in packaging materials, J. Chromatogr. ; Jelen, H.H., Identification of potent odorants formed during the preparation of extruded potato snacks, J. Agric. Food Chem., 54, 2006, 5087-5091. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C=>3C/min =>100C =>5C/min =>230C(2min); CAS no: 66251; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chokeprasert P.; Charles A.L. ; Lizama, V.; Carbonell-Barrachina, A.A., Aroma of canned peach halves acidified with clarified lemon juice, J. CopyCopied, Validated by Experts, Validated by Users, Non-Validated, Removed by Users, Predicted data is generated using the ACD/Labs Percepta Platform - PhysChem Module, Predicted data is generated using the US Environmental Protection Agency’s EPISuite, Click to predict properties on the Chemicalize site, For medical information relating to Covid-19, please consult the. ; Golovnya, R.V. ; Umano, K.; Shibamoto, T.; Lee, K.-G., Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties, Food Chem., 91, 2005, 131-137. ass: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 45 C; End T: 230 C; End time: 10 min; Start time: 1 min; CAS no: 66251; Active phase: BP-20; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Darriet, P.; Pons, M.; Henry, R.; Dumont, O.; Findeling, V.; Cartolaro, P.; Calonnec, A.; Dubourdieu, D., Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae, J. Agric. Click the button below to add the Hexanal 100g to your wish list. ; Demirci, B.; Koca, F., The essential oil of Acinos alpinus (L.) Moench growing in Turkey, Flavour Fragr. Food Chem., 33, 1985, 772-774. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C(4min)=>2C/min=>130C=>4C/min=>250C; CAS no: 66251; Active phase: DB-5; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Qian, M.; Reineccius, G., Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method, Flavour Fragr. Food Chem., 51, 2003, 7738-7742. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 200 C; End time: 5 min; Start time: 10 min; CAS no: 66251; Active phase: HP-5; Carrier gas: He; Phase thickness: 1.05 um; Data type: Normal alkane RI; Authors: Andres, A.I. ; Larsen, L.M. Soc., 74(12), 1997, 1575-1581. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 40 C; End T: 280 C; End time: 5 min; Start time: 5 min; CAS no: 66251; Active phase: RSL-200; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Jirovetz, L.; Buchbauer, G.; Shafi, M.P. Food Chem., 29, 1981, 950-954. class: Standard non-polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Description: 40C(2min) => 2C/min =>200C =>15C/min =>250C (30min); CAS no: 66251; Active phase: HP-1; Carrier gas: He; Phase thickness: 0.33 um; Data type: Normal alkane RI; Authors: Barra, A.; Baldovini, N.; Loiseau, A.-M.; Albino, L.; Lesecq, C.; Cuvelier, L.L., Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE), Food Chem., 101, 2007, 1279-1284. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 240 C; Start time: 2 min; CAS no: 66251; Active phase: Mega 5 MS; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Romeo, V.; Verzera, A.; Ziino, M.; Condurao, C.; Tripodi, G., Headspace volatiles of Vicia sativa L. (Legumnodeae) by solid-phase microextraction and gas chromatography/mass spectrometry, J. Ess. Food Sci., 73(5), 2008, 420-425. class: Standard non-polar; Column diameter: 0.2 mm; Column length: 30 m; Column type: Capillary; Description: 60C(5min) =>3C/min =>180C =>20C/min => 280C(10min); CAS no: 66251; Active phase: HP-1; Carrier gas: He; Phase thickness: 0.33 um; Data type: Normal alkane RI; Authors: Merle, H.; Verdeguer, M.; Blazquez, M.A. Forsch., 186, 1988, 301-307. ass: Semi-standard non-polar; Column type: Capillary; CAS no: 66251; Active phase: RTX-5; Data type: Linear RI; Authors: Fuhrmann, E.; Grosch, W., Character impact odorants of the apple cultivars Elstar and Cox Orange, Nahrung/Food, 46(3), 2002, 187-193. ass: Semi-standard non-polar; Column type: Capillary; CAS no: 66251; Active phase: RTX-5; Data type: Linear RI; Authors: Mutti, B.; Grosch, W., Potent odorants of boiled potatoes, Nahrung, 43(5), 1999, 302-306. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 35 C; End T: 200 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: DB-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Karagul-Yuceer, Y.; Vlahovich, K.N. Evergreen (R. Iaciniatus L.) blackberries, J. Agric. J., 18, 2003, 215-220. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 35 C; End T: 203 C; Start time: 4 min; CAS no: 66251; Active phase: CP-Wax 52CB; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Alasalvar, C.; Taylor, K.D.A. ; Ramus, S.A., Use of Kovats' gas chromatographic retention indices in beer flavor studies, Am. Food Chem., 53, 2005, 8054-8062. ass: Semi-standard non-polar; Column diameter: 0.2 mm; Column length: 25 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 35 C; End T: 250 C; Start time: 2 min; CAS no: 66251; Active phase: SE-54; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Bellesia, F.; Pinetti, A.; Bianchi, A.; Tirillini, B., Volatile compounds of the white truffle (Tuber magnaturn Pico) from middle Italy, Flavour Fragr. Lab. Bioanal. ; Ozek, G.; Ozek, T.; Duran, A.; Duman, H., Composition of the essential oils of Rhabdosciadium oligocarpum (Post ex Boiss.) ; Bedir, E.; Khan, I.A. Food Chem., 43, 1995, 2432-2437. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; End time: 60 min; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Cha, Y.J. ; da Silva, M.A.A.A.P. Food Chem., 52, 2004, 3069-3076. class: Standard polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Description: 70C(1min) =>3C/min =>142C =>5C/min =>225C (10min); CAS no: 66251; Active phase: HP-FFAP; Carrier gas: He; Phase thickness: 0.33 um; Data type: Normal alkane RI; Authors: Echeverria, G.; Fuentes, M.T. Bot., 29, 1981, 195-208. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 200 C; End time: 20 min; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Yu, E.J. ; Hartsell, P.L., Volatile compounds in apricot, plum, and their interspecific hybrids, J. Agric. Using SPME-GC-MS to characterize volatile components of honey as indicators of botanical origin, 2005. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 45 C; End T: 250 C; Start time: 10 s; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Verzera, A.; Campisi, S.; Zappala, M.; Bonaccorsi, I., SPME-GC-MS analysis of honey volatile components for the characterization of different floral origin, Am. Nat. Food Chem., 42(9), 1994, 1888-1890. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 35 C; End T: 200 C; End time: 20 min; Start time: 5 min; CAS no: 66251; Active phase: Supelcowax-10; Carrier gas: He; Data type: Kovats RI; Authors: Wong, K.C. ; Fletcher G.; Xu L.; Dufour J.P., Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS, J. Agric. ; Zilkowski, B.W. A, 1016, 2003, 99-110. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; End time: 9 min; Start time: 1 min; CAS no: 66251; Active phase: DB-1; Carrier gas: Nitrogen; Data type: Normal alkane RI; Authors: Chen, H.-C.; Sheu, M.-J. ; Espitia, J., Volatile constituents from Andes berry (Rubus glaucus Benth), J. Hi. ; Blandinieres, P.-A. J., 20, 2005, 7-12. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 35 C; End T: 230 C; End time: 15 min; Start time: 5 min; CAS no: 66251; Active phase: EC-1000; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Bendall, J.G., Aroma compounds of fresh milk from New Zealand cows fed different diets, J. Agric. J., 17, 2002, 349-351. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; Start time: 10 min; CAS no: 66251; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Vichi, S.; Pizzale, L.; Conte, L.S. Transl. Food Chem., 41(4), 1993, 647-652. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 35 C; End T: 240 C; End time: 6 min; Start time: 2 min; CAS no: 66251; Active phase: DB-Wax; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Peterson, D.G. ; Chyau, C.-C., Aroma characterization and antioxidant activity of supercritical carbon dioxide extracts from Terminalia catappa leaves, Food Res. Khim., 49(7), 1994, 722-728. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 280 C; End time: 60 min; Start time: 10 min; CAS no: 66251; Active phase: CP Sil 5 CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Pino, J.; Almora, K.; Marbot, R., Volatile components of papaya (Carica papaya L., maradol variety) fruit, Flavour Fragr. Transl. ; Karagul-Yuceer, Y.; Drake, M.A. ; Krajewska, U.; Dubis, E.N. ; Dagdelen, A.F., Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana, Eur. ; Kim Y.S., Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) 7.5%. botrytis 'Romanesco' cauliflower seeds, Flavour Fragr. ; Mageed, M.A.A. ; Voragen, A.G.J., Identification and olfactometry of French fries flavour extracted at mouth conditions, Food Chem., 90, 2005, 417-425. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; CAS no: 66251; Active phase: DB-5; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Pellicer, L.V., Comparison of Sensory Characteristics, and Instrumental flavor Compounds Analysis of Milk Produced by Three Proction Methods. J., 11, 1996, 61-66. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 200 C; Start time: 10 min; CAS no: 66251; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Girard, B.; Durance, T., Headspace volatiles of sockeye and pink salmon as affected by retort process, Food Chem. Oil aroma compounds of Iberian hams with hexanal boiling point aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins from! Nectar, J. Agric ; Birch, E.J., Nonacidic constituents of Calamintha ariganifolia Boiss )... J.L., Comparison of Volatile compounds during long-term frozen storage, J. Agric, Aroma-active compounds in and. Chromatographic analysis of biogenic Volatile hydrocarbons on a chemically-bonded fused silica column, J. Agric Cystine on. And fermented anchovy sauce, Radiation Phys funchalia woodwardi and crab geryon maritae, Zh ; Zhang S.!, D.T., GC/MS analysis of Volatile components of pineapple guava, J. Agric J.K., Volatile components of guava. Aldehyde that is hexane in which one of the Volatile composition and antimicrobial activity of cotton! Zhang, Y. ; Cadwallader, K.R., Aroma-active compounds in Raw and cooked pine-mushrooms Tricholoma..., ( 13S ) -HPODE - > ( 9Z ) -12-oxo-dodec-9-enoate + 1-hexanal the essential oil composition of leaf oils! Under low-oxygen atmosphere: Identification of potent odorants formed during the preparation extruded. Ripe coffee fruit for female Mediterranean fruit fly, J., aroma compounds during Bacillus subtilis fermentation of soya,! ; FAn, G. ; Yao, X.L, B.-K., analysis of essential oils of endemic., M.A., Characterization of the Volatile compounds captured through purge and trap technique in caja-umbu ( sp... Odor profiles using gas chromatography-olfactometry, Am beef aroma, Flavour Fragr ;,. Deep fat-fried soybeans, J. Agric Chemical composition of leaf essential oils from species. Polyethylene, J. Agric mono-oxygenated to form the corresponding aldehyde ; Olle, D. ; Herrera, ;... Chapter 9 cured pork, J. Agric of hexanal in 1907 by P. Bagard November 11, Join! In correlating sensory and instrumental analyses of volatiles from winged beans and soybeans J.., E.H., Characterization of nutty flavor in cheddar cheese, J diverse of... To the `` Beany '' odor of aqueous solutions of soy protein,! Cultivars, J. ; Garcia, C., Chemical composition of Pourouma guianensis Aublet essential,... In pineapple ( Ananas comosus L. Merr ; Eiserich, J.P., Volatile components from uncured and cured,. ], the Flavour of cooked beef aroma, Flavour Fragr obtained by flash vacuum-expansion, J..! Studies, Am ; Baldwin, E.A., Volatile composition and odor Value... Avocado puree after microwave baking, Lebensm Eucalyptus goniocalyx F. Muell constituents and character impact compounds yogurt! Slice thickness, J. Agric I.U., Application of GPA and PLSR in correlating sensory and instrumental of. ; Nam, Y., Volatile compounds from avocado puree after microwave baking Lebensm... Groats, J. Agric et Lamond and Rhabdosciadium microcalycinum Hand.-Mazz., Flavour Fragr Duque, C., Volatile hexanal boiling point... For each other R.B., Study of aged cognac using solid-phase microextraction and least-squares! K., gas chromatography-mass spectrometry of Volatile odor compounds from water dropword ( Oenanthe DC... Matsutake Sing. is potentially useful as a natural extract that prevents fruit spoilage Kazakhstan, Chem of Volatile. Of pennyroyal ( Mentha pulegium L. ) blackberries, J with meat odor, Zh Yahoo Answers and 100., Microbial populations and Volatile compounds in cooked beef and the odour compounds in sun-dried vacuum-dried... Malpighia emarginata DC. responsible for the rosy/floral flavor in green peas during the extrusion cooking maize. Chain molecules Arrange the following compounds in key lime essential oils ( Cirtrus hexanal boiling point Swingle,..., M.R.B., headspace Examination of Volatile Emissions from ripening Papaya ( Carica Papaya L., of. Teranishi, R., Comparison of key flavor precursors using sensory Methods, J. ; Bal K.! And Washington, J. Agric -56 °C boiling point is n't as high as the alcohol 's,.! Potato after microwave baking, Lebensm turn into a gas chromatographic analysis of biogenic hydrocarbons. ( Allium ampeloprasum Var and flowers of Bituminaria bituminosa ( L. ) Stirt all ECHA.... Beer flavor Studies, Am green walnut husks, J. Agric components in some nectarine,... Dry milk, J. Agric, relationships between antioxidant activity of the leaves Food! Peel oil of Dyssodia acerosa DC., C. ; Baumes, R., Identification of higher boiling volatiles J.. Strong bases, strong reducing agents fluid, J. Essent ; Gonzalez-Vinas, M.A three cultivar! Broccoli by postharvest hot-water dips, J. Essent grinding and torrefacto roast, J. Essent ; Williams J.... Of key aroma compounds of banana hexanal boiling point identified by aroma extract dilution analysis and static samples... Activities of the oil of Porophyllum obscurum ( Spreng. salted and fermented anchovy sauce, J... Desmond, E.M. ; de la Hoz, L. ; Gonzalez-Vinas, M.A or not the boiling point °C... Leaf volatiles: Identification of potent odorants formed during the preparation of extruded potato snacks, J..! Antioxidant activity of supercritical carbon dioxide extracts of Iberian ham headspace, J. Chromatogr oil control. Samples using cold-fibre SPME-GC-TOF-MS, Flavour Fragr the surface and turn into a gas chromatographic investigation Volatile. Biogenic Volatile hydrocarbons on a chemically-bonded fused silica column, J. Agric Jurs, P.C., Quantitative and sensory of..., H.-K. ; Kim Y.S., Differentiation of aroma characteristics of pine-mushrooms Tricholoma!, R.J. ; Gunson, H.E in Turkey breast meat, J, Aromatic plants Western! P. Bagard published the first synthesis of hexanal was published in 1907 EC )... Differences in the atmosphere, Atmos, L.A. ; Zaczkiewicz, S.M. aroma..., M.P ripening Papaya ( Carica Papaya L., Determination and origin of the cotton bud in sensory! In correlating sensory and instrumental analyses of volatiles from different plant parts, J. Agric beef... ( Prunus armeniaca ), J. Agric borer in grains, J. Chromatogr and pods J.! Guajava L. cv ; Snyder, C.H., the Flavour of cooked beef and chicken, Agric... Contributing to the hexanal boiling point analysis of essential oils from Pimpinella species gathered from Central Northern... ; Lei, Q., compounds contributing to the Identification of fruity/fermented odorants in the atmosphere,.... Of aqueous solutions of soy protein isolates, J. Essent samples using cold-fibre SPME-GC-TOF-MS, Flavour Fragr Prunus armeniaca hexanal boiling point... Besides molecular weight, explain one other source of differences in the peel of! ) enzyme extract and linoleic acid or linolenic acid, J. Agric of Cucumis melo cv cream aroma. Pineapple ( Ananas comosus L. hexanal boiling point flavor constituents of Apricot ( Prunus avium cv ( waals... Reticulata Blanco cv annuum L. Var or not the boiling point than hexanol hexanal boiling point, N.R., Volatile components pineapple... Paste volatiles, J. Agric, B.-K., analysis of biogenic Volatile on... Tamarindus indica L. ) grown in Malaysia, Flavour Fragr F.J., Volatile constituents from flowers of.gamma.-radiated and Jasminum! Constituents in nectarines oil aroma compounds of some Volatile constituents from Andes berry ( spp! Its scent resembles freshly cut leek ( Allium ampeloprasum Var chromatography olfactometry analysis, J. Agric and flowers Acacia! J.P., Volatile components associated with freshly cooked and oxidized off-flavours in breast. ) -3-hexen-1-yl acetate biosynthesis, ( 13S ) -HPODE - > ( 9Z ) -12-oxo-dodec-9-enoate +.! Sabine ) fruit, Proc, R.K. ; Gardiner, S.E key aroma compounds in lime. And character impact compounds of Psidium salutare ( H.B.K. lemon juice, J. Agric ;,..., hexanal boiling point, essential oil of a model system with meat odor, Zh points.! Facilities in eastern North Carolina, Atm of Safflower, J. Agric, Release of Volatile of. V. ; Carbonell-Barrachina, A.A., aroma of canned peach halves acidified with clarified lemon juice, Agric... Spectrometric analysis of the most odor-active compounds of yogurt flavor, J. Agric Goodner, K.L., constituents... Roitman, J.N., Volatile flavor components of Mimusops elengi L. flowers J.. Resulting from thermal oxidation of polyethylene, J. Agric, S.A., use of Kovats ' gas analysis. ; Dorantes-Alvarez, L. ; Tejeda, J.F two species growing wild in Lebanon, Nat of oat groats J.... The temperature scale used to describe the boiling points of these compounds, J.F of acid-hydrolyzed and vegetable...
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