Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Comelis, K"'
Autor:
Arduini, G, Bailey, R, Bohl, T, Burkhardt, H, Cappi, R, Carter, C, Comelis, K, Dach, Μ, de Rijk, G, Faugier, A, Fenoli, G, Jakob, H, Jonker, Μ, Manglunki, D, Martini, G, Martini, Μ, Riunaud, JP, Scheidenberger, C, Vandorpe, B, Vos, L, Zanolli, Μ
In the Lead Ion Facility at CERN [1] Pb53+ ion beams are accelerated up to a kinetic energy of 4.2 GeV/u in the CERN PS, extracted and stripped to Pb82+ in the transfer line from PS to SPS where they are injected and accelerated up to 157 GeV/u. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::410d56bcd47fdafebca6ff4360262ac5
http://cds.cern.ch/record/308372
http://cds.cern.ch/record/308372
Conference
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Autor:
Klijn, Peter H. C.1, Oudshoorn, Annemarie2, van der Ent, Cornelis K.3, van der Net, Janjaap1 J.vandernet@wkz.azu.nl, Kimpen, Jan L.3, Helders, Paul J. M.1
Publikováno v:
CHEST. Apr2004, Vol. 125 Issue 4, p1299-1305. 7p.
Publikováno v:
Food Science & Technology Research; Mar2018, Vol. 24 Issue 3, p455-463, 9p
Publikováno v:
Proceedings of the 1997 Particle Accelerator Conference (Cat No97CH36167); 1997, Issue 1, pi-i, 1p
Publikováno v:
Journal of Physics G: Nuclear Physics; Nov1980, Vol. 6 Issue 11, p1-1, 1p
Publikováno v:
Journal of Physics G: Nuclear Physics; Oct1980, Vol. 6 Issue 10, p1-1, 1p
Glutathione (ã-glutamyl-cysteinyl-glycine; GSH) is the most abundant low-molecular-weight thiol found in both prokaryotic and eukaryotic organisms. GSH has potent electron-donating capacity that renders GSH both a potent antioxidant and a conventi
Autor:
Solke H. De Boer
Plant Pathogenic Bacteria includes symposia and research papers presented at the 10th International Conference on Plant Pathogenic Bacteria. The book provides the complete text of 22 symposia papers that summarize the state-of-the-art of the many fac
Autor:
Nicholas J. Russell, Grahame W. Gould
For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concer