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Glutamate Labeling and Multlplet Probabilities

Glutamate Receptor Functional Subtypes and Gene Subunits

Glutamate Reeeptor Agonists and Antagonists

Glutamic Acid Content of Some Proteins

Glutathion content of Sauvignon Blanc wines after eight months in barrel

Glutathione concentration as a function of the degree of grinding

Glutathione Concentration In Fish liver

Glutathione Conjugation of Xenoblotlca In Plants

Glutathione S-transferase activity of fall armyworm larvae fed various host plants

Glutathione synthetase deficiency

Glutathione transferase activity and the content of sulfhydryl compounds in

Glutathione, cysteine and N—acetyl—cysteine conjugates

Glycaemic indices of some common foods.

Glycan profile by HPAEC-PAD chromatography of human IgGl produced in PER.C6 cells in the three manufacturing modes. The normal ranges of the three major isoforms are presented

Glycemic Index of Selected Foods, with Values Adjusted to White Bread of 100

Glyceride composition of pig fats

Glyceroglucolipids of Human Gastric Secretion.

Glyceroglucolipids of Human Saliva.

Glycerol conversion and pure hydrogen recovery data for glycerol steam reforming reaction

Glycerol conversion during glycerol steam reforming at various T and by using different catalysts

Glycerol conversion in the reactive distillation in the presence of different catalysts

Glycerol Esters of Fatty Acids

Glycerol Estersa of Fatty Acidsb

Glycerol hydrogenolysis over heterogeneous catalysts in various conditions.a

Glycerol o-MonochlorohydrIn



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