Work

„Beiträge zur Kenntnis des Kapoksamens und des daraus gewonnenen Öles“

Year: 1913

Type: article

Source: European Food Research and Technology

DOI: 10.1007/bf02024980

Authors: H. Sprinkmeyer, A. Diedrichs

Language: German

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: closed

OpenAlex ID: W2042754949

FWCI:

Cites: 4

Cited by:

Related to: 10