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Use of NMR spectroscopy in the analysis of carnosine and free amino acids in fermented sausages during ripening
Mati, Marcel, Staruch, Ladislav, Šoral, MichalVolume:
69
Language:
english
Journal:
Chemical Papers
DOI:
10.1515/chempap-2015-0148
Date:
January, 2015
File:
PDF, 494 KB
english, 2015