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Engineering Tools in the Beverage Industry: Volume 3: The Science of Beverages(1)
International Journal of Polymer Analysis and Characterization(1)
Materials Chemistry and Physics(1)
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Ciencias de la computación(2)
Alimentación y bebidas(1)
Programación informática, programas, datos, seguridad(1)
Química física(1)
Tecnología alimentaria(1)
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scopus(3)
Encoding alternatives for the pbkp_rediction of polyacrylates glass transition temperature by quantitative structure-property relationships
ArticleAbstract: The glass transition temperature, Tg, is one of the most important properties of amorphous polymers.Palabras claves:Computational techniques, computer modeling and simulation, Glass transitions, polymersAutores:Mercader A.G., Pablo R. DuchowiczFuentes:scopusDifferent encoding alternatives for the pbkp_rediction of halogenated polymers glass transition temperature by quantitative structure–property relationships
ArticleAbstract: The glass transition temperature, Tg, is one of the most important properties of amorphous polymers.Palabras claves:Computational techniques, computer modeling and simulation, Glass transitions, halogenated polymers, QSPRAutores:Bacelo D.E., Mercader A.G., Pablo R. DuchowiczFuentes:scopusQuantitative Structure-Property Relationship (QSPR) Studies of Alcoholic and Nonalcoholic Beverages, Including Wines, Beers, and Citrus Juices
Book PartAbstract: Amino acid concentrations of alcoholic and nonalcoholic beverages from Argentina were established byPalabras claves:Alcoholic beverages, amino acids, Aminograms, Blonde and black beers, Citrus juices and concentrates, Eureka lemon, Malts, Merlot red wine, Multivariable Linear Regression, Navel and Valencia oranges, Nonalcoholic beverages, QSPR models, Quantitative Structure-Property Relationships (QSPR), Replacement method, Torrontés white wine, WinesAutores:Mercader A.G., Pablo R. Duchowicz, Pomilio A.B.Fuentes:scopus