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What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food – lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel

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Description scientific article published on August 1, 2013
Author/s

author: Nikolai Kuhnert  Ghada H Yassin 

Publication date August 1, 2013
Language English
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http://pubs.rsc.org/en/content/articlepdf/2013/FO/C3FO30385C

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