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Issue
Analusis
Volume 26, Number 3, April 1998
Analyse des corps gras
Page(s) 51 - 54
Section Dossier
DOI http://dx.doi.org/10.1051/analusis:199826030051
Analusis 26, 51-54 (1998)
DOI: 10.1051/analusis:199826030051

Identification of the main fatty acids component of the cork suberine by GC/MS (in French)

J. Bleton, P. Mejanelle, S. Goursaud and A. Tchapla

Without abstract




© EDP Sciences, Wiley-VCH 1998
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