Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin
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Standard
Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin. / Olsen, K.; Kristiansen, K.R.; Skibsted, L.H.
I: Food Chemistry, Bind 80, Nr. 2, 2003, s. 255-260.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Olsen, K, Kristiansen, KR & Skibsted, LH 2003, 'Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin', Food Chemistry, bind 80, nr. 2, s. 255-260.
APA
Olsen, K., Kristiansen, K. R., & Skibsted, L. H. (2003). Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin. Food Chemistry, 80(2), 255-260.
Vancouver
Olsen K, Kristiansen KR, Skibsted LH. Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin. Food Chemistry. 2003;80(2):255-260.
Author
Bibtex
@article{c1761d90a1bc11ddb6ae000ea68e967b,
title = "Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin",
author = "K. Olsen and K.R. Kristiansen and L.H. Skibsted",
note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget'",
year = "2003",
language = "English",
volume = "80",
pages = "255--260",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "2",
}
RIS
TY - JOUR
T1 - Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin
AU - Olsen, K.
AU - Kristiansen, K.R.
AU - Skibsted, L.H.
N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget'
PY - 2003
Y1 - 2003
M3 - Journal article
VL - 80
SP - 255
EP - 260
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 2
ER -
ID: 7864844