{"citation":{"chicago":"Schattenberg, Britta, Kirsten Stake, and J. Schneider. “Allulose as Alternative Sugar for Calorie Reduction in Nectars.” <i>Fruit Processing</i>, no. 7 (2020): 222–25.","ufg":"<b>Schattenberg, Britta/Stake, Kirsten/Schneider, J.</b>: Allulose as alternative sugar for calorie reduction in nectars, in: <i>Fruit Processing</i> (2020), H. 7,  S. 222–225.","ama":"Schattenberg B, Stake K, Schneider J. Allulose as alternative sugar for calorie reduction in nectars. <i>Fruit Processing</i>. 2020;(7):222-225.","van":"Schattenberg B, Stake K, Schneider J. Allulose as alternative sugar for calorie reduction in nectars. Fruit Processing. 2020;(7):222–5.","ieee":"B. Schattenberg, K. Stake, and J. Schneider, “Allulose as alternative sugar for calorie reduction in nectars,” <i>Fruit Processing</i>, no. 7, pp. 222–225, 2020.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Schattenberg, Britta</span> ; <span style=\"font-variant:small-caps;\">Stake, Kirsten</span> ; <span style=\"font-variant:small-caps;\">Schneider, J.</span>: Allulose as alternative sugar for calorie reduction in nectars. In: <i>Fruit Processing</i> (2020), Nr. 7, S. 222–225","mla":"Schattenberg, Britta, et al. “Allulose as Alternative Sugar for Calorie Reduction in Nectars.” <i>Fruit Processing</i>, no. 7, 2020, pp. 222–25.","short":"B. Schattenberg, K. Stake, J. Schneider, Fruit Processing (2020) 222–225.","bjps":"<b>Schattenberg B, Stake K and Schneider J</b> (2020) Allulose as Alternative Sugar for Calorie Reduction in Nectars. <i>Fruit Processing</i> 222–225.","havard":"B. Schattenberg, K. Stake, J. Schneider, Allulose as alternative sugar for calorie reduction in nectars, Fruit Processing. (2020) 222–225.","chicago-de":"Schattenberg, Britta, Kirsten Stake und J. Schneider. 2020. Allulose as alternative sugar for calorie reduction in nectars. <i>Fruit Processing</i>, Nr. 7: 222–225.","apa":"Schattenberg, B., Stake, K., &#38; Schneider, J. (2020). Allulose as alternative sugar for calorie reduction in nectars. <i>Fruit Processing</i>, <i>7</i>, 222–225."},"issue":"7","language":[{"iso":"eng"}],"_id":"5422","year":"2020","user_id":"83779","date_updated":"2024-05-24T07:28:42Z","publication":"Fruit Processing","type":"journal_article","author":[{"full_name":"Schattenberg, Britta","id":"74227","last_name":"Schattenberg","first_name":"Britta"},{"id":"61537","full_name":"Stake, Kirsten","last_name":"Stake","first_name":"Kirsten"},{"first_name":"J.","last_name":"Schneider","full_name":"Schneider, J."}],"title":"Allulose as alternative sugar for calorie reduction in nectars","status":"public","date_created":"2021-04-08T06:23:10Z","page":"222 - 225","publication_status":"published","department":[{"_id":"DEP4018"}]}