Reactions of Aqueous Chlorine and Chlorine Dioxide with Lipids: Chlorine Incorporation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb10108.x/fullpdf
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1. Separation of long-chain fatty acids as phenacyl esters by high-pressure liquid chromatography
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3. Chlorinated Urban Water: A Cause of Dialysis-Induced Hemolytic Anemia
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