Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products (Q34291087)
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English | Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products |
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Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products (English)
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Michael Lindenmeier
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Thomas Hofmann
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1 January 2004
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