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What are the structural requirements for a hexose sugar to be fermentable by a yeast enzyme system?
In Chemistry, biochemistry - asked by (Guest29007) - 0 answers
Substrate Specificity
In Chemistry, biology, biochemistry - asked by Keri.Wilson - 0 answers
I want to know about the chemical properties of different kinds of cosmetic creams.
In chemistry - asked by guest3018 - 0 answers
Retention time for cinnamon leaf oil in GLC analysis
In Spectroscopy, chemistry, analysis - asked by westsidecity - 0 answers
NMR searching on the net
In chemistry, NMR, spectroscopy - asked by westsidecity - 0 answers
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