Oxidative stability of snack and cereal products in relation to moisture sorption

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Standard

Oxidative stability of snack and cereal products in relation to moisture sorption. / Jensen, Pernille Nygaard; Risbo, Jens.

I: Food Chemistry, Bind 103, Nr. 3, 2007, s. 717-724.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Jensen, PN & Risbo, J 2007, 'Oxidative stability of snack and cereal products in relation to moisture sorption', Food Chemistry, bind 103, nr. 3, s. 717-724. https://doi.org/10.1016/j.foodchem.2006.09.012

APA

Jensen, P. N., & Risbo, J. (2007). Oxidative stability of snack and cereal products in relation to moisture sorption. Food Chemistry, 103(3), 717-724. https://doi.org/10.1016/j.foodchem.2006.09.012

Vancouver

Jensen PN, Risbo J. Oxidative stability of snack and cereal products in relation to moisture sorption. Food Chemistry. 2007;103(3):717-724. https://doi.org/10.1016/j.foodchem.2006.09.012

Author

Jensen, Pernille Nygaard ; Risbo, Jens. / Oxidative stability of snack and cereal products in relation to moisture sorption. I: Food Chemistry. 2007 ; Bind 103, Nr. 3. s. 717-724.

Bibtex

@article{26f80a20a1c211ddb6ae000ea68e967b,
title = "Oxidative stability of snack and cereal products in relation to moisture sorption",
author = "Jensen, {Pernille Nygaard} and Jens Risbo",
year = "2007",
doi = "10.1016/j.foodchem.2006.09.012",
language = "English",
volume = "103",
pages = "717--724",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "3",

}

RIS

TY - JOUR

T1 - Oxidative stability of snack and cereal products in relation to moisture sorption

AU - Jensen, Pernille Nygaard

AU - Risbo, Jens

PY - 2007

Y1 - 2007

U2 - 10.1016/j.foodchem.2006.09.012

DO - 10.1016/j.foodchem.2006.09.012

M3 - Journal article

VL - 103

SP - 717

EP - 724

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 3

ER -

ID: 8063660