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Quantitative determination of the racemization of amino acids in food proteins by chiral-phase capillary gas chromatography |
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| Authors: | H. Brückner S. Schäfer D. Bahnmüller M. Hausch |
| Affiliation: | 1. Institute of Food Technology, University of Hohenheim, Garbenstr. 25, D-7000, Stuttgart 70, Germany |
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