Lebensmittelchemie
 2019
DOI: 10.1002/lemi.201951074
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Entwicklung massenspektrometrischer Verfahren zum Nachweis von Molkenproteinen und Etablierung von Biomarkern als Qualitätsparameter bei Molkenprotein‐angereichertem Schnittkäse

Tobias von Oesen
1
,
M. Treblin2,
Ingrid Clawin‐Rädecker
3
et al.
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