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Organization
Characterization of E 471 food emulsifiers by high-performancetin-layer chromatography - fluorescence detection
Publication Type
Lecture
Authors
Oellig, C.; Brändle, K.; Schwack, W.
Year of publication
2018
Involved institutions
Institute of Food Chemistry
Projects in the course of the publication
Charakterisierung, Quantifizierung und Einfluss von Emulgatoren auf den Erhalt der Technofunktionalität von Milcherzeugnissen für den Export
