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

Abstract

Free Access

Issue		Analusis Volume 26, Number 3, April 1998 Analyse des corps gras


Page(s)		51 - 54
Section		Dossier
DOI		https://doi.org/10.1051/analusis:199826030051

Analusis 26, 51-54 (1998)
DOI: 10.1051/analusis:199826030051

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

Without abstract

First page of the article