Mertens, T. (2023). Strategies to reduce the iron intake during the brewing process with respect to flavour stability. https://doi.org/10.14279/depositonce-19431
Chicago-Zitierstil (17. Ausg.)Mertens, Tuur. Strategies to Reduce the Iron Intake During the Brewing Process with Respect to Flavour Stability. Berlin, 2023. https://doi.org/10.14279/depositonce-19431.
MLA-Zitierstil (9. Ausg.)Mertens, Tuur. Strategies to Reduce the Iron Intake During the Brewing Process with Respect to Flavour Stability. 2023. https://doi.org/10.14279/depositonce-19431.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.