Arama Sonuçları Amino acids. - Daraltılmış: 2012SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dAmino$002bacids.$0026qf$003dPUBDATE$002509Yay$0025C4$0025B1n$002bY$0025C4$0025B1l$0025C4$0025B1$0025092012$0025092012$0026ps$003d300$0026isd$003dtrue?dt=list2024-11-29T13:28:31ZAmino acids, peptides and proteinsent://SD_ILS/0/SD_ILS:3430242024-11-29T13:28:31Z2024-11-29T13:28:31ZYazar Farkas, Etelka. Ryadnov, Maxim. Brunsveld, Luc.<br/>Yer Numarası ONLINE(343024.1)<br/>Elektronik Erişim ebrary <a href="http://oclc-marc.ebrary.com/Doc?id=10655134">http://oclc-marc.ebrary.com/Doc?id=10655134</a>
ebrary <a href="http://site.ebrary.com/id/10655134">http://site.ebrary.com/id/10655134</a>
Royal Society of Chemistry <a href="http://dx.doi.org/10.1039/9781849734677">http://dx.doi.org/10.1039/9781849734677</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Amino acid chelation in human and animal nutritionent://SD_ILS/0/SD_ILS:2881082024-11-29T13:28:31Z2024-11-29T13:28:31ZYazar Ashmead, H. DeWayne.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439897683">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Methods of analysis of food components and additivesent://SD_ILS/0/SD_ILS:2861372024-11-29T13:28:31Z2024-11-29T13:28:31ZYazar ¿tle?, Semih.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439815533">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Introduction to natural products chemistryent://SD_ILS/0/SD_ILS:2861922024-11-29T13:28:31Z2024-11-29T13:28:31ZYazar Xu, Rensheng. Ye, Yang, 1965- Zhao, Weimin, 1966-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439860779">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Chirality in biological nanospaces reactions in active sitesent://SD_ILS/0/SD_ILS:2870922024-11-29T13:28:31Z2024-11-29T13:28:31ZYazar Nandi, Nilashis.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439840030">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Chemical modification of biological polymersent://SD_ILS/0/SD_ILS:2889802024-11-29T13:28:31Z2024-11-29T13:28:31ZYazar Lundblad, Roger L.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439849002">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of analysis of active compounds in functional foodsent://SD_ILS/0/SD_ILS:2852362024-11-29T13:28:31Z2024-11-29T13:28:31ZYazar Nollet, Leo M. L., 1948- Toldr,̀ Fidel.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439815908">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Amino acid metabolisment://SD_ILS/0/SD_ILS:2994902024-11-29T13:28:31Z2024-11-29T13:28:31ZYazar Bender, David A.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim Wiley InterScience <a href="http://dx.doi.org/10.1002/9781118357514">http://dx.doi.org/10.1002/9781118357514</a>
ebrary <a href="http://site.ebrary.com/id/10579498">http://site.ebrary.com/id/10579498</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food flavors chemical, sensory and technological propertiesent://SD_ILS/0/SD_ILS:2897552024-11-29T13:28:31Z2024-11-29T13:28:31ZYazar Jelen, Henryk.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439814925">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Practical guide and spectral atlas for interpretive near-infrared spectroscopyent://SD_ILS/0/SD_ILS:2916102024-11-29T13:28:31Z2024-11-29T13:28:31ZYazar Workman, Jerry. Weyer, Lois.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439875261">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>