Epicatechin and epigallocatechin gallate inhit formation of intermediary radicals during heating of lysine and glucose

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Standard

Epicatechin and epigallocatechin gallate inhit formation of intermediary radicals during heating of lysine and glucose. / Yin, Jie; Hedegaard, Rikke Susanne Vingborg; Skibsted, Leif Horsfelt; Andersen, Mogens Larsen.

I: Food Chemistry, Bind 146, 2014, s. 48-55.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Yin, J, Hedegaard, RSV, Skibsted, LH & Andersen, ML 2014, 'Epicatechin and epigallocatechin gallate inhit formation of intermediary radicals during heating of lysine and glucose', Food Chemistry, bind 146, s. 48-55. https://doi.org/10.1016/j.foodchem.2013.09.032

APA

Yin, J., Hedegaard, R. S. V., Skibsted, L. H., & Andersen, M. L. (2014). Epicatechin and epigallocatechin gallate inhit formation of intermediary radicals during heating of lysine and glucose. Food Chemistry, 146, 48-55. https://doi.org/10.1016/j.foodchem.2013.09.032

Vancouver

Yin J, Hedegaard RSV, Skibsted LH, Andersen ML. Epicatechin and epigallocatechin gallate inhit formation of intermediary radicals during heating of lysine and glucose. Food Chemistry. 2014;146:48-55. https://doi.org/10.1016/j.foodchem.2013.09.032

Author

Yin, Jie ; Hedegaard, Rikke Susanne Vingborg ; Skibsted, Leif Horsfelt ; Andersen, Mogens Larsen. / Epicatechin and epigallocatechin gallate inhit formation of intermediary radicals during heating of lysine and glucose. I: Food Chemistry. 2014 ; Bind 146. s. 48-55.

Bibtex

@article{6b3fabd110d644d6bafafa37ec625d6c,
title = "Epicatechin and epigallocatechin gallate inhit formation of intermediary radicals during heating of lysine and glucose",
author = "Jie Yin and Hedegaard, {Rikke Susanne Vingborg} and Skibsted, {Leif Horsfelt} and Andersen, {Mogens Larsen}",
year = "2014",
doi = "10.1016/j.foodchem.2013.09.032",
language = "English",
volume = "146",
pages = "48--55",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Epicatechin and epigallocatechin gallate inhit formation of intermediary radicals during heating of lysine and glucose

AU - Yin, Jie

AU - Hedegaard, Rikke Susanne Vingborg

AU - Skibsted, Leif Horsfelt

AU - Andersen, Mogens Larsen

PY - 2014

Y1 - 2014

U2 - 10.1016/j.foodchem.2013.09.032

DO - 10.1016/j.foodchem.2013.09.032

M3 - Journal article

C2 - 24176312

VL - 146

SP - 48

EP - 55

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 57301595