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1 Ergebnisse
1
Thermally Induced Covalent Cross-Linking of Proanthocyanidi..:
Li, Qian
;
Cao, Yi
;
Lin, Hongyi
...
Journal of Agricultural and Food Chemistry. , 2023
Link:
https://doi.org/10.1021/acs.jafc.3c05302
RT Journal T1
Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods
UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.3c05302&Exemplar=1&LAN=DE A1 Li, Qian A1 Cao, Yi A1 Lin, Hongyi A1 Zhao, Tiantian A1 McClements, David Julian A1 Wang, Shutao A1 Yan, Xiaoxuan A1 Wang, Yuli A1 Shen, Peiyi A1 Zhang, Yanjun PB American Chemical Society (ACS) YR 2023 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.3c05302 DO https://doi.org/10.1021/acs.jafc.3c05302 SF ELIB - SuUB Bremen
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