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 -