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of 7
pro vyhledávání: '"Donald Potts"'
The chlorine evolving reaction (CER) that subdues the oxygen evolving reaction (OER) during the electrolysis of seawater has long been an impediment to the attainment of producing hydrogen in volume without generating harmful byproducts containing ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1ddb07063a74d1ee5e91f4989f2825a
https://ecsarxiv.org/ykv2h
https://ecsarxiv.org/ykv2h
Autor:
Ozeair Abessi, Aisha Al Bloushi, Edo Bar-Zeev, Jamel Belhadj, Natalia Belkin, Ilana Berman-Frank, Liat Birnhack, Francesco Calise, David A. Caron, Habib Cherif, Massimo Dentice d’Accadia, Hila Frank, Adewale Giwa, Brent Haddad, Shadi W. Hasan, Nadine Heck, J. Jaime Sadhwani Alonso, Nurit Kress, Ori Lahav, Noemi Melián-Martel, Ângelo Paggi Matos, Toufic Mezher, Adina Paytan, Karen L. Petersen, Antonio Piacentino, Donald Potts, Edoardo Quiriti, Antonio Santos Sánchez, Erica L. Seubert, Abhishek Shrivastava, Derek Stevens, Maria Vicidomini, Nikolay Voutchkov, Dennis E. Williams
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfabc78f198f3cb1742473e3f2b5df5e
https://doi.org/10.1016/b978-0-12-809240-8.09994-9
https://doi.org/10.1016/b978-0-12-809240-8.09994-9
Publikováno v:
Geological Society of America Abstracts with Programs.
Publikováno v:
Journal of AOAC INTERNATIONAL. 71:16-19
A paired-ion liquid chromatographic (LC) technique coupled with fluorometric detection to determine riboflavin in various food matrices is described. Chromatograms of many foods showed 2 peaks of interest due to presence of riboflavin and flavin mono
Autor:
Donald Potts, Lee Herrington
Publikováno v:
Arboriculture & Urban Forestry. 8:75-80
Honeylocust is being widely planted in urban environments. The species is reputed to be well adapted for survival in these locations, but nevertheless exhibits premature senescence, tissue damage and early mortality on urban sites. Despite ample rain
Autor:
Donald Potts, Inayat Rashid
Publikováno v:
Journal of Food Science. 45:744-745
A new method to determine riboflavin in skimmed, 2% partially skimmed, homogenized, 2% partially skimmed chocolate, and nonfat dry milk has been developed. Compared to both the organoleptic method and the AOAC method, it is simple, inexpensive and su
Conference
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