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Structural characterization of melanoidin formed from d-glu..:
Mohsin, Ghassan Faisal
;
Schmitt, Franz-Josef
;
Kanzler, Clemens
...
Food Chemistry. 245 (2018) - p. 761-767 , 2018
Link:
https://doi.org/10.1016/j.foodchem.2017.11.115
RT Journal T1
Structural characterization of melanoidin formed from d-glucose and l-alanine at different temperatures applying FTIR, NMR, EPR, and MALDI-ToF-MS
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2017.11.115&Exemplar=1&LAN=DE A1 Mohsin, Ghassan Faisal A1 Schmitt, Franz-Josef A1 Kanzler, Clemens A1 Dirk Epping, Jan A1 Flemig, Sabine A1 Hornemann, Andrea PB Elsevier BV YR 2018 SN 0308-8146 JF Food Chemistry VO 245 SP 761 OP 767 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2017.11.115 DO https://doi.org/10.1016/j.foodchem.2017.11.115 SF ELIB - SuUB Bremen
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