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Electron paramagnetic resonance (EPR) study of the short-living radicals generated thermally in phosphorylated maize starch with different amounts of amylose 130

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kwietnia 2021 maja 2021 czerwca 2021 lipca 2021 sierpnia 2021 września 2021 października 2021
Electron paramagnetic resonance (EPR) study of the short-living radicals generated thermally in phosphorylated maize starch with different amounts of amylose 0 2 1 0 1 0 1

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bidzinska_et-al_electron_paramagnetic_resonance_epr_study_2013.odt 3
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