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- W2138672873 abstract "Download options Please wait... Supplementary files Supplementary information PDF (186K) Article information DOI https://doi.org/10.1039/C3FO30385C Article type Review Article Submitted 19 Dec 2012 Accepted 27 Feb 2013 First published 28 Feb 2013 Download Citation Food Funct., 2013,4, 1130-1147 BibTex EndNote MEDLINE ProCite ReferenceManager RefWorks RIS Permissions Request permissions 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 N. Kuhnert, F. Dairpoosh, G. Yassin, A. Golon and R. Jaiswal, Food Funct., 2013, 4, 1130 DOI: 10.1039/C3FO30385C To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page. If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given. If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page. Read more about how to correctly acknowledge RSC content. Social activity Tweet Share Search articles by author Nikolai Kuhnert Farnoosh Dairpoosh Ghada Yassin Agnieszka Golon Rakesh Jaiswal" @default.
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- W2138672873 title "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" @default.
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