The effect of carboxylic acids on glycine polymorphism, salt and co-crystal formation. A comparison of different crystallisation techniques

标题
The effect of carboxylic acids on glycine polymorphism, salt and co-crystal formation. A comparison of different crystallisation techniques
作者
关键词
-
出版物
NEW JOURNAL OF CHEMISTRY
Volume 37, Issue 7, Pages 1973
出版商
Royal Society of Chemistry (RSC)
发表日期
2013-03-26
DOI
10.1039/c3nj41169a

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