https://www.selleckchem.com/pr....oducts/5-n-ethylcarb
In general, protein adsorption is sensitive to the time allowed for hydration of the adsorbent surface, supporting our initial hypothesis inasmuch as the quantity as well as quality of water inside the subsurface matrix is crucial for controlling protein-surface interactions. Zanthoxylum armatum DC Prodr. pericarp (ZAP) is an important spice because of its unique odor and taste. ZAP oil was obtained by supercritical carbon dioxide extraction. To characterize potent odorants in ZAP oil, volatiles were isolated by he
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