Search Results for: Mixtures of vegetables prepared not frozen
        
	        
		      
	        
              ‐o. lawesson the thiation properties of the dimer of p-methoxyphenylthionophosphine sulfide, , has been investigated by performing reactions with a representative series of aliphatic and aromatic primary, secondary, and tertiary carboxamides in the temperature range - °c using hmpa as solvent. this new
		        
              
                  sulfide, , a series of thioamides have been prepared in almost quantitative yields from the corresponding amides, carbon- nmr spectra of tertiary thioamides of formic, acetic, trifluoroacetic, propionic and butyric acids have been completely assigned with the aid of e... cite request full-text effect...
		      
		        
		      
		        https://www.researchgate.net/scientific-contributions/82464276_B_S_Pedersen