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1 Ergebnisse
1
Formation and conversion of characteristic volatile compoun..:
Huang, Xu-Hui
;
Fu, Bao-Shang
;
Qi, Li-Bo
...
Food & Function. 10 (2019) 10 - p. 6473-6483 , 2019
Link:
https://doi.org/10.1039/c9fo01209e
RT Journal T1
Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps
UL https://suche.suub.uni-bremen.de/peid=cr-10.1039_c9fo01209e&Exemplar=1&LAN=DE A1 Huang, Xu-Hui A1 Fu, Bao-Shang A1 Qi, Li-Bo A1 Huo, Li-Duo A1 Zhang, Yu-Ying A1 Du, Ming A1 Dong, Xiu-Ping A1 Zhu, Bei-Wei A1 Qin, Lei PB Royal Society of Chemistry (RSC) YR 2019 SN 2042-6496 SN 2042-650X JF Food & Function VO 10 IS 10 SP 6473 OP 6483 LK http://dx.doi.org/https://doi.org/10.1039/c9fo01209e DO https://doi.org/10.1039/c9fo01209e SF ELIB - SuUB Bremen
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