Effect of the phase state on the mutual solubility of nanostructured water and sucrose

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Бібліографічні деталі
Дата:2017
Автори: T. V. Krupskaja, N. V. Borisenko, V. V. Turov
Формат: Стаття
Мова:Англійська
Опубліковано: 2017
Назва видання:Reports of the National Academy of Sciences of Ukraine
Онлайн доступ:http://jnas.nbuv.gov.ua/article/UJRN-0000867460
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Назва журналу:Library portal of National Academy of Sciences of Ukraine | LibNAS

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Library portal of National Academy of Sciences of Ukraine | LibNAS
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author T. V. Krupskaja
N. V. Borisenko
V. V. Turov
author_facet T. V. Krupskaja
N. V. Borisenko
V. V. Turov
author_sort T. V. Krupskaja
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spelling open-sciencenbuvgovua-425342024-02-29T11:59:11Z Effect of the phase state on the mutual solubility of nanostructured water and sucrose T. V. Krupskaja N. V. Borisenko V. V. Turov 1025-6415 2017 en Reports of the National Academy of Sciences of Ukraine http://jnas.nbuv.gov.ua/article/UJRN-0000867460 Article
spellingShingle Reports of the National Academy of Sciences of Ukraine
T. V. Krupskaja
N. V. Borisenko
V. V. Turov
Effect of the phase state on the mutual solubility of nanostructured water and sucrose
title Effect of the phase state on the mutual solubility of nanostructured water and sucrose
title_full Effect of the phase state on the mutual solubility of nanostructured water and sucrose
title_fullStr Effect of the phase state on the mutual solubility of nanostructured water and sucrose
title_full_unstemmed Effect of the phase state on the mutual solubility of nanostructured water and sucrose
title_short Effect of the phase state on the mutual solubility of nanostructured water and sucrose
title_sort effect of the phase state on the mutual solubility of nanostructured water and sucrose
url http://jnas.nbuv.gov.ua/article/UJRN-0000867460
work_keys_str_mv AT tvkrupskaja effectofthephasestateonthemutualsolubilityofnanostructuredwaterandsucrose
AT nvborisenko effectofthephasestateonthemutualsolubilityofnanostructuredwaterandsucrose
AT vvturov effectofthephasestateonthemutualsolubilityofnanostructuredwaterandsucrose