Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
Standard
Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk. / Poojary, Mahesha Manjunatha; Greco, Ines; Jansson, Therese; Rauh, Valentin; Sørensen, John; Lund, Marianne N.
2018. Abstract fra 3rd Young AGErs Symposium, Wageningen , Holland.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
Harvard
Poojary, MM, Greco, I, Jansson, T, Rauh, V, Sørensen, J & Lund, MN 2018, 'Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk', 3rd Young AGErs Symposium, Wageningen , Holland, 12/07/2018 - 13/07/2018.
APA
Poojary, M. M., Greco, I., Jansson, T., Rauh, V., Sørensen, J., & Lund, M. N. (2018). Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk. Abstract fra 3rd Young AGErs Symposium, Wageningen , Holland.
Vancouver
Poojary MM, Greco I, Jansson T, Rauh V, Sørensen J, Lund MN. Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk. 2018. Abstract fra 3rd Young AGErs Symposium, Wageningen , Holland.
Author
Bibtex
@conference{af391c6304134b70aadde20a7fd4eabf,
title = "Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk",
author = "Poojary, {Mahesha Manjunatha} and Ines Greco and Therese Jansson and Valentin Rauh and John S{\o}rensen and Lund, {Marianne N.}",
year = "2018",
language = "English",
note = "null ; Conference date: 12-07-2018 Through 13-07-2018",
}
RIS
TY - ABST
T1 - Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk
AU - Poojary, Mahesha Manjunatha
AU - Greco, Ines
AU - Jansson, Therese
AU - Rauh, Valentin
AU - Sørensen, John
AU - Lund, Marianne N.
PY - 2018
Y1 - 2018
M3 - Conference abstract for conference
Y2 - 12 July 2018 through 13 July 2018
ER -
ID: 196737925