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Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase. / Hougaard, Anni Bygvrå; Kristensen, Helene Pindstrup; Arneborg, Nils; Andersen, Mogens Larsen; Skibsted, Leif Horsfelt.
I:
Food Research International, Bind 79, 2016, s. 81-87.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Hougaard, AB, Kristensen, HP
, Arneborg, N, Andersen, ML & Skibsted, LH 2016, '
Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase',
Food Research International, bind 79, s. 81-87.
https://doi.org/10.1016/j.foodres.2015.12.003
APA
Hougaard, A. B., Kristensen, H. P.
, Arneborg, N., Andersen, M. L., & Skibsted, L. H. (2016).
Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase.
Food Research International,
79, 81-87.
https://doi.org/10.1016/j.foodres.2015.12.003
Vancouver
Hougaard AB, Kristensen HP
, Arneborg N, Andersen ML, Skibsted LH.
Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase.
Food Research International. 2016;79:81-87.
https://doi.org/10.1016/j.foodres.2015.12.003
Author
Hougaard, Anni Bygvrå ; Kristensen, Helene Pindstrup ; Arneborg, Nils ; Andersen, Mogens Larsen ; Skibsted, Leif Horsfelt. / Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase. I: Food Research International. 2016 ; Bind 79. s. 81-87.
Bibtex
@article{96e021870bbb487fb00597f82cae5bb5,
title = "Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase",
author = "Hougaard, {Anni Bygvr{\aa}} and Kristensen, {Helene Pindstrup} and Nils Arneborg and Andersen, {Mogens Larsen} and Skibsted, {Leif Horsfelt}",
year = "2016",
doi = "10.1016/j.foodres.2015.12.003",
language = "English",
volume = "79",
pages = "81--87",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",
}
RIS
TY - JOUR
T1 - Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase
AU - Hougaard, Anni Bygvrå
AU - Kristensen, Helene Pindstrup
AU - Arneborg, Nils
AU - Andersen, Mogens Larsen
AU - Skibsted, Leif Horsfelt
PY - 2016
Y1 - 2016
U2 - 10.1016/j.foodres.2015.12.003
DO - 10.1016/j.foodres.2015.12.003
M3 - Journal article
VL - 79
SP - 81
EP - 87
JO - Food Research International
JF - Food Research International
SN - 0963-9969
ER -
