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1 Ergebnisse
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Discrimination between Korean and Chinese Kimchi using indu..:
Hye Hur, Suel
;
Kim, Hyoyoung
;
Kim, Yong-Kyoung
...
Food Chemistry. 423 (2023) - p. 136235 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2023.136235
RT Journal T1
Discrimination between Korean and Chinese Kimchi using inductively coupled plasma-optical emission spectroscopy and mass spectrometry: A multivariate analysis of Kimchi
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.136235&Exemplar=1&LAN=DE A1 Hye Hur, Suel A1 Kim, Hyoyoung A1 Kim, Yong-Kyoung A1 An, Jae-Min A1 Hye Lee, Ji A1 Jin Kim, Ho PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 423 SP 136235 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.136235 DO https://doi.org/10.1016/j.foodchem.2023.136235 SF ELIB - SuUB Bremen
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