Scharinger, M.; Kuntz, M.; Scharinger, A.; Teipel, J.; Kuballa, T.; Walch, S.G.; Lachenmeier, D.W.
Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy. Foods 2021, 10, 526.
https://doi.org/10.3390/foods10030526
AMA Style
Scharinger M, Kuntz M, Scharinger A, Teipel J, Kuballa T, Walch SG, Lachenmeier DW.
Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy. Foods. 2021; 10(3):526.
https://doi.org/10.3390/foods10030526
Chicago/Turabian Style
Scharinger, Marwa, Marcel Kuntz, Andreas Scharinger, Jan Teipel, Thomas Kuballa, Stephan G. Walch, and Dirk W. Lachenmeier.
2021. "Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy" Foods 10, no. 3: 526.
https://doi.org/10.3390/foods10030526
APA Style
Scharinger, M., Kuntz, M., Scharinger, A., Teipel, J., Kuballa, T., Walch, S. G., & Lachenmeier, D. W.
(2021). Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy. Foods, 10(3), 526.
https://doi.org/10.3390/foods10030526