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1 Ergebnisse
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Influence of ripeness and maceration of the grapes on level..:
Lago, Laura Oliveira
;
Nicolli, Karine Primieri
;
Marques, Aline Biasoto
..
Food Chemistry. 230 (2017) - p. 594-603 , 2017
Link:
https://doi.org/10.1016/j.foodchem.2017.03.090
RT Journal T1
Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine – Simultaneous quantitative determination and assessment of the exposure risk to these compounds
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2017.03.090&Exemplar=1&LAN=DE A1 Lago, Laura Oliveira A1 Nicolli, Karine Primieri A1 Marques, Aline Biasoto A1 Zini, Claudia Alcaraz A1 Welke, Juliane Elisa PB Elsevier BV YR 2017 SN 0308-8146 JF Food Chemistry VO 230 SP 594 OP 603 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2017.03.090 DO https://doi.org/10.1016/j.foodchem.2017.03.090 SF ELIB - SuUB Bremen
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