The Two Odors of Iron when Touched or Pickled: (Skin) Carbonyl Compounds and Organophosphines-Reference-Cited by-同舟云学术

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The Two Odors of Iron when Touched or Pickled: (Skin) Carbonyl Compounds and Organophosphines

Published:2006-10-27 Issue:42 Volume:45 Page:7006-7009
ISSN:1433-7851
Container-title:Angewandte Chemie International Edition
language:en
Short-container-title:Angew. Chem. Int. Ed.

Author:

Glindemann Dietmar,Dietrich Andrea,Staerk Hans-Joachim,Kuschk Peter

Publisher

Wiley

Subject

General Chemistry,Catalysis

Reference15 articles.

1. The acid corrosion of Fe-P alloys

2. Supporting Information, Table S1–S4, Figure S1–S8.

3. , , Compilation of odor thresholds, odor qualities and retention indices of key food odorants, Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, 1998, p. 45.

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