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In: Food chemistry, Jg. 356 (2021-09-15), S. 129687academicJournalZugriff:
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In: Food chemistry, Jg. 275 (2019-03-01), S. 333-338academicJournalZugriff:
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In: Food chemistry, Jg. 212 (2016-12-01), S. 512-20academicJournalZugriff:
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In: Food chemistry, Jg. 210 (2016-11-01), S. 228-34academicJournalZugriff:
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In: Food chemistry, Jg. 141 (2013-12-15), Heft 4, S. 4026-30academicJournalZugriff:
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In: Food Chemistry, Jg. 130 (2012), Heft 1, S. 196-202academicJournalZugriff:
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In: Food Chemistry, Jg. 114 (2009-05-01), Heft 1, S. 347-354academicJournalZugriff:
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In: Food Chemistry, Jg. 112 (2009), Heft 1, S. 189-196academicJournalZugriff:
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In: Food chemistry, Jg. 130 (2011), Heft 1, S. 196-202academicJournalZugriff:
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In: Food Chemistry, Jg. 356 (2021-09-01), S. 129687-129687Online unknownZugriff:
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In: Food Chemistry, Jg. 126 (2011-06-01), Heft 3, S. 1254-1260academicJournalZugriff:
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In: Food Chemistry, Jg. 110 (2008-09-01), Heft 1, S. 257-262academicJournalZugriff:
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In: Food chemistry, Jg. 275 (2018-05-11)Online unknownZugriff:
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In: Food chemistry, Jg. 210 (2015-09-22)Online unknownZugriff:
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In: Food chemistry, Jg. 110 (2008), Heft 1, S. 257-262academicJournalZugriff:
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In: Food Chemistry, Jg. 212 (2016-12-01), S. 512-520Online unknownZugriff:
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In: Food Chemistry, Jg. 141 (2013-12-01), S. 4026-4030Online unknownZugriff: