@article{8cab1be914ef442d9e1cb86b7e047b9d,
title = "Distinguishing ripe spelt from processed green spelt (Gr{\"u}nkern) grains: Methodological aspects and the case of early La T{\`e}ne Hochdorf (Vaihingen a.d. Enz, Germany)",
author = "M. Berihuete-Azor{\'i}n and H.-P. Stika and M. Hallama and S.M. Valamoti",
note = "Acknowledgements: The authors are thankful to Margareta Sauer (Odenw{\"a}lder Freilandmuseum) for kindly providing the contact with the Gr{\"u}nkern producers. We wish to thank E. R{\"u}cker and A. Heller (Universit{\"a}t Hohenheim) for assistance in laboratory work and advice. Our special acknowledgements are for A. Mechler and J. St{\"a}zler for allowing us to accompany them during their work, supplying the samples and their invaluable wisdom and details about Gr{\"u}nkern production. D. Reichle assisted in the production and treatment of some of the images presented here. We thank F. Antol{\'i}n and A. Heiss for their valuable comments on our manuscript, as well as to R.V. Duque-Th{\"u}s for revision of English language. This research has been funded by the European Research Council (ERC), in the context of the Project PLANTCULT “Identifying the Food Cultures of Ancient Europe”, conducted under the European Union's Horizon 2020 Research and Innovation Program (Grant Agreement no. 682529), Consolidator Grant 2016–2021.",
year = "2020",
month = jun,
day = "1",
doi = "10.1016/j.jas.2020.105143",
language = "English",
volume = "118",
pages = "1--11",
journal = "Journal of Archaeological Science",
issn = "0305-4403",
publisher = "Academic Press Inc.",
}