{"best_oa_location":null,"data_standard":2,"doi":"10.1007/978-3-662-07279-0","doi_url":"https://doi.org/10.1007/978-3-662-07279-0","first_oa_location":null,"genre":"book","has_repository_copy":false,"is_oa":false,"is_paratext":false,"journal_is_in_doaj":null,"journal_is_oa":false,"journal_issn_l":null,"journal_issns":null,"journal_name":null,"oa_locations":[],"oa_locations_embargoed":[],"oa_status":"closed","published_date":"2004-01-01","publisher":"Springer Berlin Heidelberg","title":"Food Chemistry","updated":"2025-05-22T18:42:22Z","year":2004,"z_authors":[{"author_position":"first","is_corresponding":true,"raw_affiliation_strings":null,"raw_author_name":"H.-D. Belitz"},{"author_position":"additional","is_corresponding":false,"raw_affiliation_strings":null,"raw_author_name":"W. Grosch"},{"author_position":"last","is_corresponding":false,"raw_affiliation_strings":null,"raw_author_name":"P. Schieberle"}]}
