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Sprache
Inhaltsanbieter
16 Treffer
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In: Food Research International, Jg. 116 (2019-02-01), S. 211-222Online unknownZugriff:
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In: Food Research International, Jg. 145 (2021-07-01), S. 110404-110404Online unknownZugriff:
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In: Food Research International, Jg. 140 (2021-02-01), S. 109855-109855Online unknownZugriff:
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In: Food Research International, Jg. 96 (2017-06-01), S. 154-160Online unknownZugriff:
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In: Food Research International, Jg. 67 (2015), S. 145-154Online unknownZugriff:
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In: Food Research International, Jg. 54 (2013-11-01), S. 523-531Online unknownZugriff:
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In: Food Research International, Jg. 49 (2012-11-01), S. 143-146Online unknownZugriff:
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In: Food Research International, Jg. 48 (2012-10-01), S. 667-672Online unknownZugriff:
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Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying methodIn: Food Research International, Jg. 48 (2012-08-01), S. 217-225Online unknownZugriff:
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In: Food Research International, Jg. 47 (2012-07-01), S. 267-271Online unknownZugriff:
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In: Food Research International, Jg. 44 (2011-11-01), S. 3057-3064Online unknownZugriff:
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In: Food Research International, Jg. 44 (2011), S. 385-390Online unknownZugriff:
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In: Food Research International, Jg. 41 (2008-12-01), S. 1050-1057Online unknownZugriff:
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In: Food Research International, Jg. 39 (2006-06-01), S. 639-644Online unknownZugriff:
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In: Food Research International, Jg. 38 (2005), S. 51-57Online unknownZugriff:
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In: Food Research International, Jg. 32 (1999-07-01), S. 395-399Online unknownZugriff: