Ion association of glycine, α-alanine and β-alanine in water and water+ D-glucose mixtures at different temperatures

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Chemical and physical properties of Thai traditional shrimp paste (Ka-pi)

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Application of total error concept in the analytical method validation for the assay of essential amino acids by precolumn derivatization

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Flux dynamics of C-5 amino acid precursors in fed-batch cultures of Streptomyces clavuligerus during clavulanic acid biosynthesis

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DOI: 10.7324/JAPS.2024.191319Pages: 077-087

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