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December 2005
Benno F. Zimmermann
Proanthocyanidins in barley and malt analyzed by pressurized liquid extraction, solid-phase extraction and HPLC
Keywords: Lebensmittelchemie; proanthocyanidins; anthocyanogens; authenticity; peak ratio; barley; malt; ASE; SPE; CEAD; sample preparation; fingerprint
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