study of Food Chemisty at the University of Hohenheim/Stuttgart
bachelor thesis at the Institute of Food Chemisty at the University of Hohenheim/Stuttgart
Publications:
Articles:
Stephanie Krauß, Laura Becker and Walter Vetter (2021):
Patterns and compound specific stable carbon isotope analysis (δ13C) of capsaicinoids in Cayenne chili fruits of different ripening stages.
Phytochem. Anal. 32: 530-543 (DOI: 10.1002/pca.3001)
