Microstructural Changes in Sm2Fe17Nx Compounds during HDDR Phenomena.
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چکیده
منابع مشابه
Evaluation of Changes in Phenolic Compounds of Two Varieties of Olives during the Course of Maturation
Fats and oils are made of triglycerides. The fatty acids are the main constituents of triglycerides. There are minor components present in the oils and fats that are of great importance in human health, namely tocopherols and phenolic compounds that exhibit antioxidant activities. The concentrations of these compounds vary during ripening and maturation of olives. The object of the present stud...
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ژورنال
عنوان ژورنال: Journal of the Magnetics Society of Japan
سال: 1995
ISSN: 0285-0192
DOI: 10.3379/jmsjmag.19.225