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Titlebook: Return-to-Play after Lower Limb Muscle Injury in Football; The Italian Consensu Gian Nicola Bisciotti,Alessandro Corsini,Piero Vol Book 202

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21#
發(fā)表于 2025-3-25 06:34:35 | 只看該作者
22#
發(fā)表于 2025-3-25 09:00:32 | 只看該作者
Gian Nicola Bisciotti,Alessandro Corsini,Piero Volpis. Thus, in recent years, combinations of enzymatic and classical methods proved to offer rewarding alternatives. This chapter highlights the potential of hydrolytic enzymes for the mild and selective introduction of protecting groups as well as for the cleavage of such groups, and later presents ex
23#
發(fā)表于 2025-3-25 14:50:27 | 只看該作者
Gian Nicola Bisciotti,Alessandro Corsini,Piero Volpi vesicles can be formed. The recognition, by specific receptors, of carbohydrates assembled as monolayers or Langmuir-Blodgett films, can display quantitative information such as the thermodynamic parameters of binding or cluster effects, whereas the recognition at the surface of vesicles mainly aff
24#
發(fā)表于 2025-3-25 19:08:24 | 只看該作者
Book 2022football in Italy..The book identifies the main criteria for RTT and RTP following injuries involving the most important muscle groups, i.e. quadriceps, hamstring, hip adductor, hip external rotator, iliopsoas and soleus-gastrocnemius..Assuch it is a valuable reference resource for practitioners making RTT and RTP decisions making process..
25#
發(fā)表于 2025-3-25 23:12:34 | 只看該作者
26#
發(fā)表于 2025-3-26 01:53:20 | 只看該作者
27#
發(fā)表于 2025-3-26 07:08:24 | 只看該作者
28#
發(fā)表于 2025-3-26 11:12:01 | 只看該作者
29#
發(fā)表于 2025-3-26 15:38:52 | 只看該作者
Gian Nicola Bisciotti,Alessandro Corsini,Piero Volpinsion. Whereas chapter 1, 2, 3, 7, 8, and 9 are updated, expanded and rearranged versions of the 1st edition, many new subchapters are included in the chapters on monosaccharides, oligosaccharides and polysacch978-3-540-30429-6
30#
發(fā)表于 2025-3-26 20:33:16 | 只看該作者
Gian Nicola Bisciotti,Alessandro Corsini,Piero Volpinsion. Whereas chapter 1, 2, 3, 7, 8, and 9 are updated, expanded and rearranged versions of the 1st edition, many new subchapters are included in the chapters on monosaccharides, oligosaccharides and polysacch978-3-540-30429-6
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