Standard
Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. / Velasco, J.; Andersen, M. L.; Skibsted, L. H.
In:
Food Chemistry, Vol. 85, No. 85, 2004, p. 624-632.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Velasco, J, Andersen, ML & Skibsted, LH 2004, 'Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry', Food Chemistry, vol. 85, no. 85, pp. 624-632.
APA
Velasco, J., Andersen, M. L., & Skibsted, L. H. (2004). Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chemistry, 85(85), 624-632.
Vancouver
Velasco J, Andersen ML, Skibsted LH. Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chemistry. 2004;85(85):624-632.
Author
Velasco, J. ; Andersen, M. L. ; Skibsted, L. H. / Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. In: Food Chemistry. 2004 ; Vol. 85, No. 85. pp. 624-632.
Bibtex
@article{d08ef1b0a1be11ddb6ae000ea68e967b,
title = "Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry",
author = "J. Velasco and Andersen, {M. L.} and Skibsted, {L. H.}",
note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'F{\o}devarekemi\', \'F{\o}devarekemi\', \'F{\o}devarekemi\''",
year = "2004",
language = "English",
volume = "85",
pages = "624--632",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "85",
}
RIS
TY - JOUR
T1 - Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry
AU - Velasco, J.
AU - Andersen, M. L.
AU - Skibsted, L. H.
N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Fødevarekemi\', \'Fødevarekemi\', \'Fødevarekemi\''
PY - 2004
Y1 - 2004
M3 - Journal article
VL - 85
SP - 624
EP - 632
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 85
ER -
