作者单位:
Institute of Technical and Macromolecular Chemistry, University of Hamburg, Bundesstr. 45, 20146 Hamburg, Germany. Michael.Thielke@chemie.uni-hamburg.de.
[1]
Institute of Technical and Macromolecular Chemistry, University of Hamburg, Bundesstr. 45, 20146 Hamburg, Germany. Lindsey.Bultema@chemie.uni-hamburg.de.
[2]
Institute of Technical and Macromolecular Chemistry, University of Hamburg, Bundesstr. 45, 20146 Hamburg, Germany. Daniel.Brauer@chemie.uni-hamburg.de.
[3]
Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany. Bernadette.Richter@chemie.uni-hamburg.de.
[4]
Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany. Markus.Fischer@chemie.uni-hamburg.de.
[5]
Institute of Technical and Macromolecular Chemistry, University of Hamburg, Bundesstr. 45, 20146 Hamburg, Germany. Theato@chemie.uni-hamburg.de.
[6]
DOI
10.3390/polym8070266
PMID
30974544
发布时间
2023-11-04