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About this Chemistry article
Characteristic Chemical Components and Aroma-active Compounds of the Essential Oils from Ranunculus nipponicus var. submersus Used in Japanese Traditional Food by Nakaya, Satoshi; Usami, Atsushi; Yorimoto, Tomohito; Miyazawa, Mitsuo is a Chemistry article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Chemistry.
- Author
- Nakaya, Satoshi; Usami, Atsushi; Yorimoto, Tomohito; Miyazawa, Mitsuo
- Publisher
- Japan Science and Technology Information Aggregator, Electronic; Japan Oil Chemists' Society; Japan Oil Chemists Society (ISSN 1345-8957)
- Published
- 2015
- Field
- Chemistry (Life Sciences)
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