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Table_1_Differentiation of sea buckthorn syrups processed b..:
Robert Sevenich
;
Maximilian Gratz
;
Beverly Hradecka
...
doi:10.3389/fnut.2023.912824.s001. , 2023
Link:
https://doi.org/10.3389/fnut.2023.912824.s001
RT Journal T1
Table_1_Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting.docx
UL https://suche.suub.uni-bremen.de/peid=base-ftfrontimediafig:oai:figshare.com:article_22091969&Exemplar=1&LAN=DE A1 Robert Sevenich A1 Maximilian Gratz A1 Beverly Hradecka A1 Thomas Fauster A1 Thomas Teufl A1 Felix Schottroff A1 Lucie Souckova Chytilova A1 Kamila Hurkova A1 Monika Tomaniova A1 Jana Hajslova A1 Cornelia Rauh A1 Henry Jaeger YR 2023 K1 Clinical and Sports Nutrition K1 Dietetics and Nutrigenomics K1 Nutritional Physiology K1 Public Nutrition Intervention K1 Nutrition and Dietetics not elsewhere classified K1 Food Chemistry and Molecular Gastronomy (excl. Wine) K1 Food Nutritional Balance K1 Animal Nutrition K1 Crop and Pasture Nutrition K1 innovative food technologies K1 sea buckthorn K1 untargeted chemical fingerprinting K1 indicator compound K1 food quality JF doi:10.3389/fnut.2023.912824.s001 LK http://dx.doi.org/https://doi.org/10.3389/fnut.2023.912824.s001 DO https://doi.org/10.3389/fnut.2023.912824.s001 SF ELIB - SuUB Bremen
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