1. Methylglyoxal‐Bildung während des Gärprozesses bei der Herstellung von Bier und Wein. (1st March 2023) Authors: Becker, H.; Dapp, MJ.; Fabry, P.; Stegmüller, S.; Richling, R. Journal: Lebensmittelchemie Issue: Volume 77(2023)Supplement 1 Page Start: S1-124 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Thermodynamics of the structural transition in metal–organic frameworks. Issue 10 (17th November 2015) Authors: Rodriguez, J.; Beurroies, I.; Coulet, M.-V.; Fabry, P.; Devic, T.; Serre, C.; Denoyel, R.; Llewellyn, P. L. Journal: Dalton transactions Issue: Volume 45:Issue 10(2016) Page Start: 4274 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗