Standard
Pseudoperoxidase activity of myoglobin : pigment catalyzed formation of radicals in meat systems. / Kröger-Ohlsen, M. V.; Andersen, M. L.; Skibsted, L. H.
Free radicals in food : chemistry, nutrition, and health effects. red. / M. J. Morello; F. Shahidi; C.-T. Ho. Bind 807 Washington : American Chemical Society, 2002. s. 138-150 (ACS Symposium Series).
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning
Harvard
Kröger-Ohlsen, MV, Andersen, ML & Skibsted, LH 2002, Pseudoperoxidase activity of myoglobin: pigment catalyzed formation of radicals in meat systems. i MJ Morello, F Shahidi & C-T Ho (red), Free radicals in food : chemistry, nutrition, and health effects. bind 807, American Chemical Society, Washington, ACS Symposium Series, s. 138-150.
APA
Kröger-Ohlsen, M. V., Andersen, M. L., & Skibsted, L. H. (2002). Pseudoperoxidase activity of myoglobin: pigment catalyzed formation of radicals in meat systems. I M. J. Morello, F. Shahidi, & C-T. Ho (red.), Free radicals in food : chemistry, nutrition, and health effects (Bind 807, s. 138-150). American Chemical Society. ACS Symposium Series
Vancouver
Kröger-Ohlsen MV, Andersen ML, Skibsted LH. Pseudoperoxidase activity of myoglobin: pigment catalyzed formation of radicals in meat systems. I Morello MJ, Shahidi F, Ho C-T, red., Free radicals in food : chemistry, nutrition, and health effects. Bind 807. Washington: American Chemical Society. 2002. s. 138-150. (ACS Symposium Series).
Author
Kröger-Ohlsen, M. V. ; Andersen, M. L. ; Skibsted, L. H. / Pseudoperoxidase activity of myoglobin : pigment catalyzed formation of radicals in meat systems. Free radicals in food : chemistry, nutrition, and health effects. red. / M. J. Morello ; F. Shahidi ; C.-T. Ho. Bind 807 Washington : American Chemical Society, 2002. s. 138-150 (ACS Symposium Series).
Bibtex
@inbook{34c5afb0a1bb11ddb6ae000ea68e967b,
title = "Pseudoperoxidase activity of myoglobin: pigment catalyzed formation of radicals in meat systems",
author = "Kr{\"o}ger-Ohlsen, {M. V.} and Andersen, {M. L.} and Skibsted, {L. H.}",
year = "2002",
language = "English",
volume = "807",
series = "ACS Symposium Series",
publisher = "American Chemical Society",
pages = "138--150",
editor = "Morello, {M. J.} and F. Shahidi and C.-T. Ho",
booktitle = "Free radicals in food : chemistry, nutrition, and health effects",
address = "United States",
}
RIS
TY - CHAP
T1 - Pseudoperoxidase activity of myoglobin
T2 - pigment catalyzed formation of radicals in meat systems
AU - Kröger-Ohlsen, M. V.
AU - Andersen, M. L.
AU - Skibsted, L. H.
PY - 2002
Y1 - 2002
M3 - Book chapter
VL - 807
T3 - ACS Symposium Series
SP - 138
EP - 150
BT - Free radicals in food : chemistry, nutrition, and health effects
A2 - Morello, M. J.
A2 - Shahidi, F.
A2 - Ho, C.-T.
PB - American Chemical Society
CY - Washington
ER -
