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1 Ergebnisse
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Characterization of aldehydes and hydroxy acids as the main..:
Zhao, Guozhong
;
Kuang, Geling
;
Li, Jingjing
...
Food Research International. 129 (2020) - p. 108879 , 2020
Link:
https://doi.org/10.1016/j.foodres.2019.108879
RT Journal T1
Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2019.108879&Exemplar=1&LAN=DE A1 Zhao, Guozhong A1 Kuang, Geling A1 Li, Jingjing A1 Hadiatullah, Hadiatullah A1 Chen, Zhenjia A1 Wang, Xiaowen A1 Yao, Yunping A1 Pan, Zhi-Hui A1 Wang, Yurong PB Elsevier BV YR 2020 SN 0963-9969 JF Food Research International VO 129 SP 108879 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2019.108879 DO https://doi.org/10.1016/j.foodres.2019.108879 SF ELIB - SuUB Bremen
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