National Institute of Standards and Technology

NIST Chemistry WebBook, SRD 69

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Tarkodjiel, M.

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Mbaiguinam, M.; Mahmout, Y.; Tarkodjiel, M.; Delobel, B.; Bessiere, J.-M., Constituents of Kawal, fermented Cassia obtusifolia leaves, a traditional food from Chad, Afr. J. Biotechnol., 2005, 4, 10, 1080-1083. [all data]