Influence of Additive L-phenylalanine on Stabilization of Metastable α-Form of L-glutamic Acid in Cooling Crystallization: A Scientific Explanation

In cooling crystallisation, the effect of the additive amino acid L-phenylalanine on the stabilisation of the metastable -form of L-glutamic acid was examined. The qualities of a solid product are directly determined through crystallisation, which is an effective process for

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