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Autor:
Pieczonka, Stefan A., Dzemajili, Anna, Heinzmann, Silke S., Rychlik, Michael, Schmitt-Kopplin, Philippe
Publikováno v:
In Food Chemistry 15 January 2025 463 Part 4
Autor:
Pieczonka SA; Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Freising, Germany; Analytical BioGeoChemistry, Helmholtz Association, Helmholtz Munich, Neuherberg, Germany. Electronic address: stefan.pieczonka@tum.de., Dzemajili A; Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Freising, Germany; Analytical Chemistry, Department of Applied Sciences and Mechatronics, Munich University of Applied Sciences, Munich, Germany., Heinzmann SS; Analytical BioGeoChemistry, Helmholtz Association, Helmholtz Munich, Neuherberg, Germany., Rychlik M; Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Freising, Germany., Schmitt-Kopplin P; Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Freising, Germany; Analytical BioGeoChemistry, Helmholtz Association, Helmholtz Munich, Neuherberg, Germany. Electronic address: schmitt-kopplin@tum.de.
Publikováno v:
Food chemistry [Food Chem] 2024 Sep 24; Vol. 463 (Pt 4), pp. 141432. Date of Electronic Publication: 2024 Sep 24.