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- antioxidant 9 Treffer
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- essential oils 9 Treffer
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45 weitere Werte:
- essential 5 Treffer
- texture 5 Treffer
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- sensory evaluation 4 Treffer
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- antioxidants 3 Treffer
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- food texture 3 Treffer
- lactic acid bacteria 3 Treffer
- nutrition. foods and food supply 3 Treffer
- potatoes 3 Treffer
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- tx341-641 3 Treffer
- biology 2 Treffer
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- chemistry 2 Treffer
- food science 2 Treffer
- law 2 Treffer
- law.invention 2 Treffer
- mexican oregano 2 Treffer
- 04 agricultural and veterinary sciences 1 Treffer
- 0402 animal and dairy science 1 Treffer
- 040201 dairy & animal science 1 Treffer
- 0404 agricultural biotechnology 1 Treffer
- 040401 food science 1 Treffer
- aerobic bacteria 1 Treffer
- antimicrobial 1 Treffer
- aspergillus niger 1 Treffer
- basilicum 1 Treffer
- browning 1 Treffer
- caryophyllene 1 Treffer
- chemistry.chemical_compound 1 Treffer
Verlag
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Inhaltsanbieter
7 Treffer
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In: Food Science & Nutrition, Jg. 12 (2024-05-01), Heft 5, S. 3282-3294Online academicJournalZugriff:
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In: Food Science & Nutrition, Jg. 12 (2024-05-01), Heft 5, S. 3282-3294academicJournalZugriff:
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In: Food Science & Nutrition, Jg. 8 (2020-08-01), Heft 8, S. 4555-4564Online academicJournalZugriff:
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In: Food Science & Nutrition, Jg. 8 (2020-08-01), Heft 8, S. 4555-4564academicJournalZugriff:
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In: Food Science & Nutrition, Jg. 6 (2018-05-15), S. 1254-1260Online unknownZugriff:
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In: Food Science & Nutrition, Jg. 6 (2018-07-01), Heft 5, S. 1254-1261academicJournalZugriff:
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In: Food Science & Nutrition, Jg. 2 (2014-01-16), S. 146-155Online unknownZugriff: