Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants

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Standard

Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants. / Bolumar Garcia, Jose Tomas; Andersen, Mogens Larsen; Orlien, Vibeke.

I: Food Chemistry, Bind 150, 2014, s. 422-428.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Bolumar Garcia, JT, Andersen, ML & Orlien, V 2014, 'Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants', Food Chemistry, bind 150, s. 422-428. https://doi.org/10.1016/j.foodchem.2013.10.161

APA

Bolumar Garcia, J. T., Andersen, M. L., & Orlien, V. (2014). Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants. Food Chemistry, 150, 422-428. https://doi.org/10.1016/j.foodchem.2013.10.161

Vancouver

Bolumar Garcia JT, Andersen ML, Orlien V. Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants. Food Chemistry. 2014;150:422-428. https://doi.org/10.1016/j.foodchem.2013.10.161

Author

Bolumar Garcia, Jose Tomas ; Andersen, Mogens Larsen ; Orlien, Vibeke. / Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants. I: Food Chemistry. 2014 ; Bind 150. s. 422-428.

Bibtex

@article{37e3429820a8495491d8d47d5f9cc0b9,
title = "Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants",
author = "{Bolumar Garcia}, {Jose Tomas} and Andersen, {Mogens Larsen} and Vibeke Orlien",
year = "2014",
doi = "10.1016/j.foodchem.2013.10.161",
language = "English",
volume = "150",
pages = "422--428",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants

AU - Bolumar Garcia, Jose Tomas

AU - Andersen, Mogens Larsen

AU - Orlien, Vibeke

PY - 2014

Y1 - 2014

U2 - 10.1016/j.foodchem.2013.10.161

DO - 10.1016/j.foodchem.2013.10.161

M3 - Journal article

C2 - 24360471

VL - 150

SP - 422

EP - 428

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 88756223