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Supported by the DFG, Br 880-1.
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Brückner, H., Schäfer, S., Bahnmüller, D. et al. Quantitative determination of the racemization of amino acids in food proteins by chiral-phase capillary gas chromatography. Z. Anal. Chem. 327, 30–31 (1987). https://doi.org/10.1007/BF00474541
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DOI: https://doi.org/10.1007/BF00474541