Standard
Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids. / Ventanas, Sonia; Estevez, Mario; Delgado, Carmen L.; Ruiz Carrascal, Jorge.
I:
European Food Research and Technology, Bind 225, Nr. 5-6, 2007, s. 665-675.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Ventanas, S, Estevez, M, Delgado, CL
& Ruiz Carrascal, J 2007, '
Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids',
European Food Research and Technology, bind 225, nr. 5-6, s. 665-675.
https://doi.org/10.1007/s00217-006-0462-2APA
Ventanas, S., Estevez, M., Delgado, C. L.
, & Ruiz Carrascal, J. (2007).
Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids.
European Food Research and Technology,
225(5-6), 665-675.
https://doi.org/10.1007/s00217-006-0462-2Vancouver
Ventanas S, Estevez M, Delgado CL
, Ruiz Carrascal J.
Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids.
European Food Research and Technology. 2007;225(5-6):665-675.
https://doi.org/10.1007/s00217-006-0462-2Author
Ventanas, Sonia ; Estevez, Mario ; Delgado, Carmen L. ; Ruiz Carrascal, Jorge. / Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids. I: European Food Research and Technology. 2007 ; Bind 225, Nr. 5-6. s. 665-675.
Bibtex
@article{f5ee0bf0beae40a58bcb110fdd22946d,
title = "Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids",
keywords = "lipid oxidation, non-enzymatic browning, strecker-type degradation, liposomes, model system",
author = "Sonia Ventanas and Mario Estevez and Delgado, {Carmen L.} and {Ruiz Carrascal}, Jorge",
year = "2007",
doi = "10.1007/s00217-006-0462-2",
language = "English",
volume = "225",
pages = "665--675",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "5-6",
}
RIS
TY - JOUR
T1 - Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids
AU - Ventanas, Sonia
AU - Estevez, Mario
AU - Delgado, Carmen L.
AU - Ruiz Carrascal, Jorge
PY - 2007
Y1 - 2007
KW - lipid oxidation
KW - non-enzymatic browning
KW - strecker-type degradation
KW - liposomes
KW - model system
U2 - 10.1007/s00217-006-0462-2
DO - 10.1007/s00217-006-0462-2
M3 - Journal article
VL - 225
SP - 665
EP - 675
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 5-6
ER -
