Standard
Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes. / Nissen, Lise Rølmer; Huynh-Ba, T.; Petersen, Mikael Agerlin; Bertelsen, Grete; Skibsted, Leif Horsfelt.
I:
Food Chemistry, Bind 79, 2002, s. 387-394.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Nissen, LR, Huynh-Ba, T, Petersen, MA, Bertelsen, G & Skibsted, LH 2002, 'Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes', Food Chemistry, bind 79, s. 387-394.
APA
Nissen, L. R., Huynh-Ba, T., Petersen, M. A., Bertelsen, G., & Skibsted, L. H. (2002). Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes. Food Chemistry, 79, 387-394.
Vancouver
Nissen LR, Huynh-Ba T, Petersen MA, Bertelsen G, Skibsted LH. Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes. Food Chemistry. 2002;79:387-394.
Author
Nissen, Lise Rølmer ; Huynh-Ba, T. ; Petersen, Mikael Agerlin ; Bertelsen, Grete ; Skibsted, Leif Horsfelt. / Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes. I: Food Chemistry. 2002 ; Bind 79. s. 387-394.
Bibtex
@article{f1a1ec20a1bb11ddb6ae000ea68e967b,
title = "Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes",
author = "Nissen, {Lise R{\o}lmer} and T. Huynh-Ba and Petersen, {Mikael Agerlin} and Grete Bertelsen and Skibsted, {Leif Horsfelt}",
year = "2002",
language = "English",
volume = "79",
pages = "387--394",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes
AU - Nissen, Lise Rølmer
AU - Huynh-Ba, T.
AU - Petersen, Mikael Agerlin
AU - Bertelsen, Grete
AU - Skibsted, Leif Horsfelt
PY - 2002
Y1 - 2002
M3 - Journal article
VL - 79
SP - 387
EP - 394
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -
