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Advances in Nucleic Acid Therapeutics

Advances in Nucleic Acid Therapeutics Advances in Nucleic Acid Therapeutics

Advances in Nucleic Acid Therapeutics

11 Feb 2019
Available in print
Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health

Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Hea... Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Hea...

Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health

13 Feb 2019
Available in print
Vitamin E: Chemistry and Nutritional Benefits

Vitamin E: Chemistry and Nutritional Benefits Vitamin E: Chemistry and Nutritional Benefits

Vitamin E: Chemistry and Nutritional Benefits

11 Feb 2019
Available in print
Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food

Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food

Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food

31 Oct 2018
Available in print
Synthetic Glycomes

Synthetic Glycomes Synthetic Glycomes

Synthetic Glycomes

23 Apr 2019
Available in print
Kinase Drug Discovery: Modern Approaches

Kinase Drug Discovery: Modern Approaches Kinase Drug Discovery: Modern Approaches

Kinase Drug Discovery: Modern Approaches

06 Nov 2018
Available in print
Metal-based Anticancer Agents

Metal-based Anticancer Agents Metal-based Anticancer Agents

Metal-based Anticancer Agents

23 Apr 2019
Available in print
Chemical Health Threats: Assessing and Alerting

Chemical Health Threats: Assessing and Alerting Chemical Health Threats: Assessing and Alerting

Chemical Health Threats: Assessing and Alerting

26 Oct 2018
Available in print
Carotenoid Esters in Foods: Physical, Chemical and Biological Properties

Carotenoid Esters in Foods: Physical, Chemical and Biological Properties Carotenoid Esters in Foods: Physical, Chemical and Biological Properties

Carotenoid Esters in Foods: Physical, Chemical and Biological Properties

06 Mar 2019
Available in print
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