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1 Ergebnisse
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Quantitative conversion of free, acid-hydrolyzable, and bou..:
Guo, Xin
;
Gu, Fengying
;
Yang, Tingting
...
Food Chemistry. 400 (2023) - p. 134070 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2022.134070
RT Journal T1
Quantitative conversion of free, acid-hydrolyzable, and bound ellagic acid in walnut kernels during baking
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.134070&Exemplar=1&LAN=DE A1 Guo, Xin A1 Gu, Fengying A1 Yang, Tingting A1 Shao, Zhixiao A1 Zhang, Qiaozhen A1 Zhu, Jinjin A1 Wang, Feng PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 400 SP 134070 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.134070 DO https://doi.org/10.1016/j.foodchem.2022.134070 SF ELIB - SuUB Bremen
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