Hypersensitive quantification of major astringency markers in food and wine by substoichiometric quenching of silicon-rhodamine conjugates
| Autor: | Bátora, Daniel, Dienes-Nagy, Ágnes, Zeng, Liming, Gerber, Christian E., Fischer, Jérôme P., Lochner, Martin, Gertsch, Jürg |
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| Zdroj: | In Food Chemistry: X 30 October 2024 23 |
| Databáze: | ScienceDirect |
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