Comparative Investigation by Two Analytical Approaches of Enthalpy Relaxation for Glassy Glucose, Sucrose, Maltose, and Trehalose
Kiyoshi Kawai(Tokyo University of Marine Science and Technology), Tomoaki Hagiwara(Tokyo University of Marine Science and Technology), Rikuo Takai(Tokyo University of Marine Science and Technology), Toru Suzuki(Tokyo University of Marine Science and Technology)
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