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1 Ergebnisse
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A mass spectrometry method for the determination of the spe..:
Grundy, H.H.
;
Reece, P.
;
Buckley, M.
...
Food Chemistry. 190 (2016) - p. 276-284 , 2016
Link:
https://doi.org/10.1016/j.foodchem.2015.05.054
RT Journal T1
A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2015.05.054&Exemplar=1&LAN=DE A1 Grundy, H.H. A1 Reece, P. A1 Buckley, M. A1 Solazzo, C.M. A1 Dowle, A.A. A1 Ashford, D. A1 Charlton, A.J. A1 Wadsley, M.K. A1 Collins, M.J. PB Elsevier BV YR 2016 SN 0308-8146 JF Food Chemistry VO 190 SP 276 OP 284 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2015.05.054 DO https://doi.org/10.1016/j.foodchem.2015.05.054 SF ELIB - SuUB Bremen
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