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Reply to letter to the editor

dc.contributor.authorBøhn, Thomas
dc.contributor.authorCuhra, Marek
dc.contributor.authorTraavik, Terje
dc.contributor.authorSanden, Monica
dc.contributor.authorFagan, John
dc.contributor.authorPrimicerio, Raul
dc.date.accessioned2016-04-01T09:58:48Z
dc.date.available2016-04-01T09:58:48Z
dc.date.issued2015-04-01
dc.descriptionAccepted manuscript version. Published version at <a href=http://doi.org/10.1016/j.foodchem.2014.08.042>http://doi.org/10.1016/j.foodchem.2014.08.042</a>. License in accordance with the journal's policy - <a href=http://creativecommons.org/licenses/by-nc-nd/4.0/>CC-BY-NC-ND</a>.en_US
dc.identifier.citationFood Chemistry 2015, 172:924-927en_US
dc.identifier.cristinIDFRIDAID 1221091
dc.identifier.doi10.1016/j.foodchem.2014.08.042
dc.identifier.issn0308-8146
dc.identifier.urihttps://hdl.handle.net/10037/9091
dc.identifier.urnURN:NBN:no-uit_munin_8640
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rights.accessRightsopenAccess
dc.subjectVDP::Matematikk og Naturvitenskap: 400::Kjemi: 440en_US
dc.titleReply to letter to the editoren_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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