Nucleoside und heterocyclische Basen der Erbse (Pisum sati vum). Mögliche Veränderungen während der enzymatischen Phase des Kochprozesses
- 1 July 1967
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 134 (3) , 162-173
- https://doi.org/10.1007/bf01855209
Abstract
No abstract availableKeywords
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