Hochleistungsflüssigkeitschromatographie der Hydroxycinnamoylchinasäuren und der 4-(β-d-Glucopyranosyloxy)-benzoesäure in Gewürzen
- 1 July 1984
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 179 (1) , 12-16
- https://doi.org/10.1007/bf01042847
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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