Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix

Gespeichert in:

Autor*in:	Herbig, Anna-Lena [verfasserIn] Renard, Catherine M.G.C

Format:	Artikel
Sprache:	Englisch

Erschienen:	2017

Übergeordnetes Werk:	Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 220(2017), Seite 444-451
Übergeordnetes Werk:	volume:220 ; year:2017 ; pages:444-451

Links:	Volltext

DOI / URN:	10.1016/j.foodchem.2016.10.012

Katalog-ID:	OLC1987497600

Internformat


LEADER	01000caa a2200265 4500
001	OLC1987497600
003	DE-627
005	20230518194008.0
007	tu
008	170207s2017 xx \|\|\|\|\| 00\| \|\|eng c
024	7		\|a 10.1016/j.foodchem.2016.10.012 \|2 doi
028	5	2	\|a PQ20170901
035			\|a (DE-627)OLC1987497600
035			\|a (DE-599)GBVOLC1987497600
035			\|a (PRQ)c1436-dbf31a9293abbd6b9d485a6160d585e62b56caf9ec95bcf122bb328070eecbff0
035			\|a (KEY)0039580320170000220000000444factorsthatimpactthestabilityofvitamincatintermedi
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
041			\|a eng
082	0	4	\|a 540 \|a 660 \|q DE-600
084			\|a 58.34 \|2 bkl
084			\|a 58.00 \|2 bkl
100	1		\|a Herbig, Anna-Lena \|e verfasserin \|4 aut
245	1	0	\|a Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix
264		1	\|c 2017
336			\|a Text \|b txt \|2 rdacontent
337			\|a ohne Hilfsmittel zu benutzen \|b n \|2 rdamedia
338			\|a Band \|b nc \|2 rdacarrier
700	1		\|a Renard, Catherine M.G.C \|4 oth
773	0	8	\|i Enthalten in \|t Food chemistry \|d Amsterdam [u.a.] : Elsevier, 1976 \|g 220(2017), Seite 444-451 \|w (DE-627)129611751 \|w (DE-600)243123-3 \|w (DE-576)015107418 \|x 0308-8146 \|7 nnns
773	1	8	\|g volume:220 \|g year:2017 \|g pages:444-451
856	4	1	\|u http://dx.doi.org/10.1016/j.foodchem.2016.10.012 \|3 Volltext
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_OLC
912			\|a SSG-OLC-TEC
912			\|a SSG-OLC-CHE
912			\|a SSG-OLC-PHA
912			\|a SSG-OLC-DE-84
912			\|a GBV_ILN_70
912			\|a GBV_ILN_4219
936	b	k	\|a 58.34 \|q AVZ
936	b	k	\|a 58.00 \|q AVZ
951			\|a AR
952			\|d 220 \|j 2017 \|h 444-451

Indexfelder

author_variant	a l h alh
matchkey_str	article:03088146:2017----::atrtaipctetbltovtmnaitreittm
hierarchy_sort_str	2017
bklnumber	58.34 58.00
publishDate	2017
allfields	10.1016/j.foodchem.2016.10.012 doi PQ20170901 (DE-627)OLC1987497600 (DE-599)GBVOLC1987497600 (PRQ)c1436-dbf31a9293abbd6b9d485a6160d585e62b56caf9ec95bcf122bb328070eecbff0 (KEY)0039580320170000220000000444factorsthatimpactthestabilityofvitamincatintermedi DE-627 ger DE-627 rakwb eng 540 660 DE-600 58.34 bkl 58.00 bkl Herbig, Anna-Lena verfasserin aut Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Renard, Catherine M.G.C oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 220(2017), Seite 444-451 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:220 year:2017 pages:444-451 http://dx.doi.org/10.1016/j.foodchem.2016.10.012 Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 220 2017 444-451
spelling	10.1016/j.foodchem.2016.10.012 doi PQ20170901 (DE-627)OLC1987497600 (DE-599)GBVOLC1987497600 (PRQ)c1436-dbf31a9293abbd6b9d485a6160d585e62b56caf9ec95bcf122bb328070eecbff0 (KEY)0039580320170000220000000444factorsthatimpactthestabilityofvitamincatintermedi DE-627 ger DE-627 rakwb eng 540 660 DE-600 58.34 bkl 58.00 bkl Herbig, Anna-Lena verfasserin aut Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Renard, Catherine M.G.C oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 220(2017), Seite 444-451 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:220 year:2017 pages:444-451 http://dx.doi.org/10.1016/j.foodchem.2016.10.012 Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 220 2017 444-451
allfields_unstemmed	10.1016/j.foodchem.2016.10.012 doi PQ20170901 (DE-627)OLC1987497600 (DE-599)GBVOLC1987497600 (PRQ)c1436-dbf31a9293abbd6b9d485a6160d585e62b56caf9ec95bcf122bb328070eecbff0 (KEY)0039580320170000220000000444factorsthatimpactthestabilityofvitamincatintermedi DE-627 ger DE-627 rakwb eng 540 660 DE-600 58.34 bkl 58.00 bkl Herbig, Anna-Lena verfasserin aut Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Renard, Catherine M.G.C oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 220(2017), Seite 444-451 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:220 year:2017 pages:444-451 http://dx.doi.org/10.1016/j.foodchem.2016.10.012 Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 220 2017 444-451
allfieldsGer	10.1016/j.foodchem.2016.10.012 doi PQ20170901 (DE-627)OLC1987497600 (DE-599)GBVOLC1987497600 (PRQ)c1436-dbf31a9293abbd6b9d485a6160d585e62b56caf9ec95bcf122bb328070eecbff0 (KEY)0039580320170000220000000444factorsthatimpactthestabilityofvitamincatintermedi DE-627 ger DE-627 rakwb eng 540 660 DE-600 58.34 bkl 58.00 bkl Herbig, Anna-Lena verfasserin aut Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Renard, Catherine M.G.C oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 220(2017), Seite 444-451 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:220 year:2017 pages:444-451 http://dx.doi.org/10.1016/j.foodchem.2016.10.012 Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 220 2017 444-451
allfieldsSound	10.1016/j.foodchem.2016.10.012 doi PQ20170901 (DE-627)OLC1987497600 (DE-599)GBVOLC1987497600 (PRQ)c1436-dbf31a9293abbd6b9d485a6160d585e62b56caf9ec95bcf122bb328070eecbff0 (KEY)0039580320170000220000000444factorsthatimpactthestabilityofvitamincatintermedi DE-627 ger DE-627 rakwb eng 540 660 DE-600 58.34 bkl 58.00 bkl Herbig, Anna-Lena verfasserin aut Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Renard, Catherine M.G.C oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 220(2017), Seite 444-451 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:220 year:2017 pages:444-451 http://dx.doi.org/10.1016/j.foodchem.2016.10.012 Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 220 2017 444-451
language	English
source	Enthalten in Food chemistry 220(2017), Seite 444-451 volume:220 year:2017 pages:444-451
sourceStr	Enthalten in Food chemistry 220(2017), Seite 444-451 volume:220 year:2017 pages:444-451
format_phy_str_mv	Article
institution	findex.gbv.de
dewey-raw	540
isfreeaccess_bool	false
container_title	Food chemistry
authorswithroles_txt_mv	Herbig, Anna-Lena @@aut@@ Renard, Catherine M.G.C @@oth@@
publishDateDaySort_date	2017-01-01T00:00:00Z
hierarchy_top_id	129611751
dewey-sort	3540
id	OLC1987497600
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1987497600</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230518194008.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">170207s2017 xx \|\|\|\|\| 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodchem.2016.10.012</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20170901</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1987497600</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1987497600</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1436-dbf31a9293abbd6b9d485a6160d585e62b56caf9ec95bcf122bb328070eecbff0</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0039580320170000220000000444factorsthatimpactthestabilityofvitamincatintermedi</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="a">660</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Herbig, Anna-Lena</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2017</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Renard, Catherine M.G.C</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food chemistry</subfield><subfield code="d">Amsterdam [u.a.] : Elsevier, 1976</subfield><subfield code="g">220(2017), Seite 444-451</subfield><subfield code="w">(DE-627)129611751</subfield><subfield code="w">(DE-600)243123-3</subfield><subfield code="w">(DE-576)015107418</subfield><subfield code="x">0308-8146</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:220</subfield><subfield code="g">year:2017</subfield><subfield code="g">pages:444-451</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1016/j.foodchem.2016.10.012</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.00</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">220</subfield><subfield code="j">2017</subfield><subfield code="h">444-451</subfield></datafield></record></collection>
author	Herbig, Anna-Lena
spellingShingle	Herbig, Anna-Lena ddc 540 bkl 58.34 bkl 58.00 Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix
authorStr	Herbig, Anna-Lena
ppnlink_with_tag_str_mv	@@773@@(DE-627)129611751
format	Article
dewey-ones	540 - Chemistry & allied sciences 660 - Chemical engineering
delete_txt_mv	keep
author_role	aut
collection	OLC
remote_str	false
illustrated	Not Illustrated
issn	0308-8146
topic_title	540 660 DE-600 58.34 bkl 58.00 bkl Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix
topic	ddc 540 bkl 58.34 bkl 58.00
topic_unstemmed	ddc 540 bkl 58.34 bkl 58.00
topic_browse	ddc 540 bkl 58.34 bkl 58.00
format_facet	Aufsätze Gedruckte Aufsätze
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	nc
author2_variant	c m r cm cmr
hierarchy_parent_title	Food chemistry
hierarchy_parent_id	129611751
dewey-tens	540 - Chemistry 660 - Chemical engineering
hierarchy_top_title	Food chemistry
isfreeaccess_txt	false
familylinks_str_mv	(DE-627)129611751 (DE-600)243123-3 (DE-576)015107418
title	Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix
ctrlnum	(DE-627)OLC1987497600 (DE-599)GBVOLC1987497600 (PRQ)c1436-dbf31a9293abbd6b9d485a6160d585e62b56caf9ec95bcf122bb328070eecbff0 (KEY)0039580320170000220000000444factorsthatimpactthestabilityofvitamincatintermedi
title_full	Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix
author_sort	Herbig, Anna-Lena
journal	Food chemistry
journalStr	Food chemistry
lang_code	eng
isOA_bool	false
dewey-hundreds	500 - Science 600 - Technology
recordtype	marc
publishDateSort	2017
contenttype_str_mv	txt
container_start_page	444
author_browse	Herbig, Anna-Lena
container_volume	220
class	540 660 DE-600 58.34 bkl 58.00 bkl
format_se	Aufsätze
author-letter	Herbig, Anna-Lena
doi_str_mv	10.1016/j.foodchem.2016.10.012
dewey-full	540 660
title_sort	factors that impact the stability of vitamin c at intermediate temperatures in a food matrix
title_auth	Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219
title_short	Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix
url	http://dx.doi.org/10.1016/j.foodchem.2016.10.012
remote_bool	false
author2	Renard, Catherine M.G.C
author2Str	Renard, Catherine M.G.C
ppnlink	129611751
mediatype_str_mv	n
isOA_txt	false
hochschulschrift_bool	false
author2_role	oth
doi_str	10.1016/j.foodchem.2016.10.012
up_date	2024-07-03T14:12:45.177Z
_version_	1803567460703535104
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1987497600</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230518194008.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">170207s2017 xx \|\|\|\|\| 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodchem.2016.10.012</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20170901</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1987497600</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1987497600</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1436-dbf31a9293abbd6b9d485a6160d585e62b56caf9ec95bcf122bb328070eecbff0</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0039580320170000220000000444factorsthatimpactthestabilityofvitamincatintermedi</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="a">660</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Herbig, Anna-Lena</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2017</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Renard, Catherine M.G.C</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food chemistry</subfield><subfield code="d">Amsterdam [u.a.] : Elsevier, 1976</subfield><subfield code="g">220(2017), Seite 444-451</subfield><subfield code="w">(DE-627)129611751</subfield><subfield code="w">(DE-600)243123-3</subfield><subfield code="w">(DE-576)015107418</subfield><subfield code="x">0308-8146</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:220</subfield><subfield code="g">year:2017</subfield><subfield code="g">pages:444-451</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1016/j.foodchem.2016.10.012</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.00</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">220</subfield><subfield code="j">2017</subfield><subfield code="h">444-451</subfield></datafield></record></collection>
score	7.400591

Nicht das Richtige dabei?

Schreiben Sie uns!

Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?