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amino cinnamic acid

См. также в других словарях:

  • carboxylic acid — Chem. any organic acid containing one or more carboxyl groups. [1900 05; CARBOXYL + IC] * * * Any organic compound with the general chemical formula ―COOH in which a carbon (C) atom is bonded to an oxygen (O) atom by a double bond to make a… …   Universalium

  • Matrix-assisted laser desorption/ionization — MALDI TOF mass spectrometer Matrix assisted laser desorption/ionization (MALDI) is a soft ionization technique used in mass spectrometry, allowing the analysis of biomolecules (biopolymers such as DNA, proteins, peptides and sugars) and large… …   Wikipedia

  • Phenylalanine — Phe redirects here. For other uses, see Phe (disambiguation). Phenylalanine …   Wikipedia

  • Natural phenol — Quercetin, a typical flavonoid, is a natural phenol Natural phenols, bioavailable phenols, plant phenolics, low molecular weight phenols or phenoloids[1][2] …   Wikipedia

  • Curcumin — IUPAC name (1E,6E) 1,7 bis (4 hydroxy 3 methoxyphenyl) 1,6 heptadiene 3,5 dione …   Wikipedia

  • Phenylpropanoid — Phenylpropanoids are a class of plant derived organic compounds that are biosynthesized from the amino acid phenylalanine. They have a wide variety of functions, including defense against herbivores, microbial attack, or other sources of injury;… …   Wikipedia

  • Lycoperdon perlatum — Scientific classification Kingdom …   Wikipedia

  • History of mass spectrometry — The history of mass spectrometry dates back more than one hundred years and has its roots in physical and chemical studies regarding the nature of matter. The study of gas discharges in the mid 19th century led to the discovery of anode and… …   Wikipedia

  • List of organic compounds — This page aims to list well known organic compounds, including organometallic compounds, to stimulate the creation of Wikipedia articles. Note that purely inorganic compounds, minerals, and chemical elements are not included on this list. There… …   Wikipedia

  • Perkin reaction — The Perkin reaction is an organic reaction developed by William Henry Perkin that can be used to make cinnamic acids by the aldol condensation of aromatic aldehydes and acid anhydrides in the presence of an alkali salt of the acid. [Perkin, W.… …   Wikipedia

  • Flavor — This article is about flavor as a sensory impression. For the particle property, see Flavour (particle physics). For other uses, see Flavor (disambiguation). Flavor or flavour (see spelling differences) is the sensory impression of a food or… …   Wikipedia

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