Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Samuel Siles-Alvarado"'
Autor:
Alexis St-Gelais, Eliana M. Maldonado, Gloria Saavedra, Samuel Siles-Alvarado, Jérôme Alsarraf, Guy Collin, André Pichette
Publikováno v:
Molecules, Vol 26, Iss 19, p 5766 (2021)
Over 15 years, with the support of a Canadian funding agency, the Universidad Mayor de San Simón, in Bolivia, undertook a large survey of aromatic plants of the South American country. More than a hundred species were studied under various aspects,
Externí odkaz:
https://doaj.org/article/dc032ceef20a4cb3b99c087c09f2b8ad
Autor:
Eliana M. Maldonado, Guy J. Collin, Gloria Saavedra, Jérôme Alsarraf, Samuel Siles-Alvarado, André Pichette, Alexis St-Gelais
Publikováno v:
Molecules
Volume 26
Issue 19
Molecules, Vol 26, Iss 5766, p 5766 (2021)
Volume 26
Issue 19
Molecules, Vol 26, Iss 5766, p 5766 (2021)
Over 15 years, with the support of a Canadian funding agency, the Universidad Mayor de San Simón, in Bolivia, undertook a large survey of aromatic plants of the South American country. More than a hundred species were studied under various aspects,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fb926d7c0c8cabdfb6edbedd9b2e7f4
Publikováno v:
Polymer Engineering & Science. 58:784-792
To favor the curing process of epoxy resin by cross-linking and not by vitrification, the use of a tertiary amine salt is proposed. The curing reaction between diglycidyl ether of bisphenol A and tris-(dimethylaminomethyl) phenol tri(2-ethyl hexanoat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d762b8024d80c40ec24f339892ddc18
https://doi.org/10.1002/pen.24614
https://doi.org/10.1002/pen.24614
Autor:
Sadoth Sandoval-Torres, Lilia Leticia Méndez-Lagunas, Juan Rodríguez-Ramírez, Marlene Cruz-Gracida, G. Barriada-Bernal, Samuel Siles-Alvarado
Publikováno v:
Grasas y Aceites. 70:321
Ripe mesquite pods are widely consumed by humans and animals in arid and semi-arid areas for their protein, carbohydrate, crude fiber and fat contents. The goal of this work is to identify and to quantify the fatty acid profile of flour from mesquite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef92e2615cfef8a0debdaea983c8448c
https://doi.org/10.3989/gya.0702182
https://doi.org/10.3989/gya.0702182