CHEMICAL SIGNIFICANCE OF THE VOLATILE COMPONENTS OF SPICES FROM THE FOOD PRESERVATIVE VIEW POINT. IV STRUCTURE AND ANTIBACTERIAL ACTIVITY OF SOME TERPENES

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KATAYAMA T.; NAGAI I.

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Journal Paper

Paper Information

Journal: NIPPON SUISAN GAKKAISHI Year:1960 | Volume:26 | Issue:- Page(s): 29-32

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Information Journal Paper

Title

CHEMICAL SIGNIFICANCE OF THE VOLATILE COMPONENTS OF SPICES FROM THE FOOD PRESERVATIVE VIEW POINT. IV STRUCTURE AND ANTIBACTERIAL ACTIVITY OF SOME TERPENES

Author(s)

KATAYAMA T. | NAGAI I. | Issue Writer Certificate

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Abstract

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THE ROLE OF EUGENOL IN THE REDUCTION OF TERATOGENIC EFFECTS OF RETINOIC ACID ON SKELETAL MORPHOLOGY OF MICE EMBRYO

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APA: Copy

KATAYAMA, T., & NAGAI, I.. (1960). CHEMICAL SIGNIFICANCE OF THE VOLATILE COMPONENTS OF SPICES FROM THE FOOD PRESERVATIVE VIEW POINT. IV STRUCTURE AND ANTIBACTERIAL ACTIVITY OF SOME TERPENES . NIPPON SUISAN GAKKAISHI, 26(-), 29-32. SID. https://sid.ir/paper/539653/en

Vancouver: Copy

KATAYAMA T., NAGAI I.. CHEMICAL SIGNIFICANCE OF THE VOLATILE COMPONENTS OF SPICES FROM THE FOOD PRESERVATIVE VIEW POINT. IV STRUCTURE AND ANTIBACTERIAL ACTIVITY OF SOME TERPENES . NIPPON SUISAN GAKKAISHI[Internet]. 1960;26(-):29-32. Available from: https://sid.ir/paper/539653/en

IEEE: Copy

T. KATAYAMA, and I. NAGAI, “CHEMICAL SIGNIFICANCE OF THE VOLATILE COMPONENTS OF SPICES FROM THE FOOD PRESERVATIVE VIEW POINT. IV STRUCTURE AND ANTIBACTERIAL ACTIVITY OF SOME TERPENES ,” NIPPON SUISAN GAKKAISHI, vol. 26, no. -, pp. 29–32, 1960, [Online]. Available: https://sid.ir/paper/539653/en

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