Last Updated：2025/11/26
The chemists isolated several valeramides from the fermentation broth and began characterizing their properties.
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The chemists isolated several valeramides from the fermentation broth and began characterizing their properties.
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化学者たちは発酵液からいくつかのペンタン酸アミド類を単離し、それらの性質の解析を始めた。
