Authors: KRUSE I WOLFENSBERGER U BADOUD R EICHNER K

Citation: I. Kruse et al., ELUCIDATION OF THE FORMATION OF CO2 IN CULINARY DRY PRODUCTS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(1), 1997, pp. 31-38

Authors: NEUBERT K HABERLAND A KRUSE I WIRTH M SCHIMKE I

Citation: K. Neubert et al., THE RATIO OF FORMATION OF PROSTACYCLIN THROMBOXANE A(2) IN HUVEC DECREASED IN EACH SUBSEQUENT PASSAGE/, Prostaglandins, 54(1), 1997, pp. 447-462