A novel approach to authenticity control of whole grain durum wheat (Triticum durum Desf.) flour and pasta, based on analysis of alkylresorcinol composition / Matthias Knödler; Maike Most; Andreas Schieber; Reinhold Carle
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2009 2010 |
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| Erschienen: |
2009 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:118 |
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| Enthalten in: |
Food chemistry - 118(2010), 1, Seite 177-181 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Knödler, Matthias, 1977- [Sonstige Person] |
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| Umfang: |
Online-Ressource ; Ill., graph. Darst. |
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| doi: |
10.1016/j.foodchem.2009.04.080 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 245 | 1 | 2 | |a A novel approach to authenticity control of whole grain durum wheat (Triticum durum Desf.) flour and pasta, based on analysis of alkylresorcinol composition |c Matthias Knödler; Maike Most; Andreas Schieber; Reinhold Carle |
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