[{"date_created":"2020-06-04T15:13:34Z","author":[{"last_name":"Müller","id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich"},{"last_name":"Hein","first_name":"Sven","full_name":"Hein, Sven"},{"last_name":"Lilie","first_name":"Markus","full_name":"Lilie, Markus"},{"first_name":"Patrick","id":"12013","full_name":"Wilhelm, Patrick","last_name":"Wilhelm"}],"doi":"10.1111/j.1365-2621.2006.01204.x","citation":{"mla":"Müller, Ulrich, et al. “Decontamination of Spices by Combining Mechanical and Thermal Effects - an Alternative Approach for Quality Retention.” <i>International Journal of Food Science and Technology</i>, vol. 42, 2007, pp. 190–93, <a href=\"https://doi.org/10.1111/j.1365-2621.2006.01204.x\">https://doi.org/10.1111/j.1365-2621.2006.01204.x</a>.","short":"U. Müller, S. Hein, M. Lilie, P. Wilhelm, International Journal of Food Science and Technology 42 (2007) 190–193.","ufg":"<b>Müller, Ulrich u. a.</b>: Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention, in: <i>International Journal of Food Science and Technology</i> 42 (2007),  S. 190–193.","ama":"Müller U, Hein S, Lilie M, Wilhelm P. Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention. <i>International Journal of Food Science and Technology</i>. 2007;42:190-193. doi:<a href=\"https://doi.org/10.1111/j.1365-2621.2006.01204.x\">10.1111/j.1365-2621.2006.01204.x</a>","apa":"Müller, U., Hein, S., Lilie, M., &#38; Wilhelm, P. (2007). Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention. <i>International Journal of Food Science and Technology</i>, <i>42</i>, 190–193. <a href=\"https://doi.org/10.1111/j.1365-2621.2006.01204.x\">https://doi.org/10.1111/j.1365-2621.2006.01204.x</a>","ieee":"U. Müller, S. Hein, M. Lilie, and P. Wilhelm, “Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention,” <i>International Journal of Food Science and Technology</i>, vol. 42, pp. 190–193, 2007, doi: <a href=\"https://doi.org/10.1111/j.1365-2621.2006.01204.x\">10.1111/j.1365-2621.2006.01204.x</a>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Müller, Ulrich</span> ; <span style=\"font-variant:small-caps;\">Hein, Sven</span> ; <span style=\"font-variant:small-caps;\">Lilie, Markus</span> ; <span style=\"font-variant:small-caps;\">Wilhelm, Patrick</span>: Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention. In: <i>International Journal of Food Science and Technology</i> Bd. 42, WILEY-VCH Verlag GmbH &#38; Co. KGaA (2007), S. 190–193","van":"Müller U, Hein S, Lilie M, Wilhelm P. Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention. International Journal of Food Science and Technology. 2007;42:190–3.","havard":"U. Müller, S. Hein, M. Lilie, P. Wilhelm, Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention, International Journal of Food Science and Technology. 42 (2007) 190–193.","chicago":"Müller, Ulrich, Sven Hein, Markus Lilie, and Patrick Wilhelm. “Decontamination of Spices by Combining Mechanical and Thermal Effects - an Alternative Approach for Quality Retention.” <i>International Journal of Food Science and Technology</i> 42 (2007): 190–93. <a href=\"https://doi.org/10.1111/j.1365-2621.2006.01204.x\">https://doi.org/10.1111/j.1365-2621.2006.01204.x</a>.","chicago-de":"Müller, Ulrich, Sven Hein, Markus Lilie und Patrick Wilhelm. 2007. Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention. <i>International Journal of Food Science and Technology</i> 42: 190–193. doi:<a href=\"https://doi.org/10.1111/j.1365-2621.2006.01204.x\">10.1111/j.1365-2621.2006.01204.x</a>, .","bjps":"<b>Müller U <i>et al.</i></b> (2007) Decontamination of Spices by Combining Mechanical and Thermal Effects - an Alternative Approach for Quality Retention. <i>International Journal of Food Science and Technology</i> <b>42</b>, 190–193."},"volume":42,"title":"Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention","publication_status":"published","page":"190-193","intvolume":"        42","department":[{"_id":"DEP4009"}],"status":"public","year":2007,"user_id":"12013","language":[{"iso":"eng"}],"publisher":"WILEY-VCH Verlag GmbH & Co. KGaA","date_updated":"2023-03-15T13:49:43Z","publication":"International Journal of Food Science and Technology","_id":"2834","type":"journal_article","publication_identifier":{"issn":["1365-2621"]}}]