Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/11450
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dc.contributor.authorDekic, Milan-
dc.contributor.authorKolašinac R.-
dc.contributor.authorRadulovic, Niko-
dc.contributor.authorŠmit, Biljana-
dc.contributor.authorAmic D.-
dc.contributor.authorMolcanov K.-
dc.contributor.authorMilenkovic, Dejan-
dc.contributor.authorMarković, Zoran-
dc.date.accessioned2021-04-20T18:23:29Z-
dc.date.available2021-04-20T18:23:29Z-
dc.date.issued2017-
dc.identifier.issn0308-8146-
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/11450-
dc.description.abstract© 2017 Flavylium salts substituted at 4-position with hydroxyphenyl substituents were synthesized by acidic condensation according to a slightly modified procedure described by Robinson and Walker. Their thermodynamic properties and conformational analysis have been studied at DFT level.-
dc.rightsrestrictedAccess-
dc.sourceFood Chemistry-
dc.titleSynthesis and theoretical investigation of some new 4-substituted flavylium salts-
dc.typearticle-
dc.identifier.doi10.1016/j.foodchem.2017.02.139-
dc.identifier.scopus2-s2.0-85015707798-
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