Concepedia
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Publications
1
Citations
14
H-Index
Active since
1917
Frank Albert Royle is an author specializing in food chemistry, astringency compounds, and flavor chemistry.
Publications per year
1917–1917
LXV.—The pungent principle of ginger. Part I. The chemical characters and decomposition products of Thresh's “gingerol.”
Arthur Lapworth, Leonore Kletz Pearson, Frank Albert Royle · Journal of the Chemical Society Transactions · 1917 · 14 citations
Agriculture, Chemistry, Medicinal Chemistry +3
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