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Propionic acid
Natural sciences
Chemistry
Organic chemistry
Carboxylic acids
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Related lectures (4)
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Metabolic Diversity: Fermentation and Energy Production
Explores metabolic diversity in microorganisms, emphasizing fermentation pathways and energy production.
Fermented Foods: Microbial Transformations and Health Benefits
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Ionization Constant of Formic Acid
Explores the ionization constant of formic acid and its impact on pH calculations using thermodynamics.
Food Biotechnology: Fermented Foods and Microbial Consortia
Delves into fermented foods, umami taste, taste receptors, and microbial consortia in food biotechnology.
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