Voß, Alexander

[["dc.bibliographiccitation.firstpage","427"],["dc.bibliographiccitation.issue","10"],["dc.bibliographiccitation.journal","Foods"],["dc.bibliographiccitation.volume","8"],["dc.contributor.author","Klopsch, Rebecca"],["dc.contributor.author","Baldermann, Susanne"],["dc.contributor.author","Rohn, Sascha"],["dc.contributor.author","Schreiner, Monika"],["dc.contributor.author","Neugart, Susanne"],["dc.contributor.author","Voss, Alexander"],["dc.date.accessioned","2020-11-05T15:00:49Z"],["dc.date.available","2020-11-05T15:00:49Z"],["dc.date.issued","2019"],["dc.identifier.doi","10.3390/foods8100427"],["dc.identifier.purl","https://resolver.sub.uni-goettingen.de/purl?gs-1/16863"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/68429"],["dc.language.iso","en"],["dc.notes.intern","DOI Import GROB-352.5"],["dc.notes.intern","Merged from goescholar"],["dc.publisher","MDPI"],["dc.relation.eissn","2304-8158"],["dc.rights","CC BY 4.0"],["dc.rights.uri","https://creativecommons.org/licenses/by/4.0"],["dc.title","Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.version","published_version"],["dspace.entity.type","Publication"]]