Über die Bildung und den Abbau von Linolsäurehydroperoxiden in Cerealien Quantitative Bestimmung der Reaktionsprodukte
- 1 September 1973
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 153 (1), 1-5
- https://doi.org/10.1007/bf01267711
Abstract
No abstract availableKeywords
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