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| Author: | Ott, A. |
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3 matching references were found.
Ott, A.; Fay, L.B.; Chaintreau, A., Determination and origin of the aroma impact compounds of yogurt flavor, J. Agric. Food Chem., 1997, 45, 3, 850-858, https://doi.org/10.1021/jf960508e . [all data]
Ott, A.K.; Rechtsteiner, G.A.; Felix, C.; Hampe, O.; Jarrold, M.F.; Van Duyne, R.P., Raman spectra and calculated vibrational frequencies of size-selected C[sub 16], C[sub 18], and C[sub 20] clusters, J. Chem. Phys., 1998, 109, 22, 9652, https://doi.org/10.1063/1.477632 . [all data]
Rechtsteiner, G.A.; Felix, C.; Ott, A.K.; Hampe, O.; Van Duyne, R.P.; Jarrold, M.F.; Raghavachari, K., Raman and Fluorescence Spectra of Size-Selected, Matrix-Isolated C, J. Phys. Chem. A, 2001, 105, 13, 3029, https://doi.org/10.1021/jp003615r . [all data]
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