ChemInform Abstract: PHOSPHORUS-CONTAINING PRODUCTS FROM THE REACTION OF PROPARGYL ALCOHOLS WITH PHOSPHORUS TRIHALIDES PART 2, THE CRYSTAL AND MOLECULAR STRUCTURE OF 2-HYDROXY-3,5-DI-TERT.-BUTYL-1,2-OXAPHOSPHOL-3-ENE 2-OXIDE
- 期刊名称Chemischer Informationsdienst
- 作者ELDER, R. C.; FLORIAN, L. R.; KENNEDY, E. R.; MACOMBER, R. S.
- 卷第5卷
- 期第10期
- 印刷ISSN0009-2975
- 文件大小164.65KB
- 发表时间1974-03-12
- DOI10.1002/chin.197410386
IntroductionPh. Courcoux; E.M. Qannari; P. Schlich · 2006
THE LANCET.Peltier, C.; Visalli, M.; Schlich, P. · The Lancet · 1896
Canonical Variate Analysis of Sensory Profiling DataPeltier, C.; Visalli, M.; Schlich, P. · Journal of Sensory Studies · 2015
Fatigue in long-duration travel diariesK. W. Axhausen; M. Löchl; R. Schlich; T. Buhl; P. Widmer · 2007
Effect of sensory education on food preferences in childrenC. Reverdy; P. Schlich; E.P. Köster; E. Ginon; C. Lange · 2010
Do we need to replicate in sensory profiling studies?Peltier, C.; Mammasse, N.; Visalli, M.; Cordelle, S.; Schlich, P. · Food Quality and Preference · 2018
Temporal dominance of sensations and sensory profiling: A comparative studyD. Labbe; P. Schlich; N. Pineau; F. Gilbert; N. Martin · 2009
Modeling Temporal Dominance of Sensations with semi-Markov chainsLecuelle, G.; Visalli, M.; Cardot, H.; Schlich, P. · Food Quality and Preference · 2017