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Research at the institute of Food Chemistry is subdivided into three working groups with different emphases.
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Research Group Prof. Winterhalter: natural substances, analysis, wine, dyestuffs, fruit juice, preparative separation methods |
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Research Group Prof. Mischnick: carbohydrates, synthesis, analysis and application of modified polysaccharides, mass spectrometry |
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Research Group Prof. Engelhardt: tea, tea- like beverages, coffee |
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last changed 27.10.2014
