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Quantitative Analysis of Aroma Compounds in Wheat and Rye Bread Crusts Using a Stable Isotope Dilution Assay

  • Deutsche Forsch. Anst. L.

Research output: Contribution to journal › Article › peer-review

244 Scopus citations

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Pharmacology, Toxicology and Pharmaceutical Science

Food Science

Immunology and Microbiology

Earth and Planetary Sciences