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Polymorphism and disorder in natural active ingredients. Low and high-temperature phases of anhydrous caffeine: Spectroscopic (1H–14N NMR–NQR/14N NQR) and solid-state computational modelling (DFT/QTAIM/RDS) study

EngineeringBiochemistryNatural SciencesPhysical ChemistryNatural Active IngredientsHigh-temperature PhasesChemistryChemical BiologyMolecular ModelingBiophysicsAnhydrous Caffeine