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Nottbohm, F.E., Mayer, F., Leithe, W. et al. Untersuchung von Schokolade, Kakao und Kaffee. Fresenius, Zeitschrift f. anal. Chemie 106, 226–229 (1936). https://doi.org/10.1007/BF01384217
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DOI: https://doi.org/10.1007/BF01384217