Stability of vitamin E in wheat flour and whole wheat flour during storage
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Stability of vitamin E in wheat flour and whole wheat flour during storage. / Engelsen, Merete Møller; Hansen, Åse Solvej.
I: Cereal Chemistry, Bind 85, Nr. 6, 2008, s. 716-720.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Engelsen, MM & Hansen, ÅS 2008, 'Stability of vitamin E in wheat flour and whole wheat flour during storage', Cereal Chemistry, bind 85, nr. 6, s. 716-720. https://doi.org/10.1094/CCHEM-85-6-0716
APA
Engelsen, M. M., & Hansen, Å. S. (2008). Stability of vitamin E in wheat flour and whole wheat flour during storage. Cereal Chemistry, 85(6), 716-720. https://doi.org/10.1094/CCHEM-85-6-0716
Vancouver
Engelsen MM, Hansen ÅS. Stability of vitamin E in wheat flour and whole wheat flour during storage. Cereal Chemistry. 2008;85(6):716-720. https://doi.org/10.1094/CCHEM-85-6-0716
Author
Bibtex
@article{4f450970c1ec11dd8ca2000ea68e967b,
title = "Stability of vitamin E in wheat flour and whole wheat flour during storage",
author = "Engelsen, {Merete M{\o}ller} and Hansen, {{\AA}se Solvej}",
year = "2008",
doi = "10.1094/CCHEM-85-6-0716",
language = "English",
volume = "85",
pages = "716--720",
journal = "Cereal Chemistry",
issn = "0009-0352",
publisher = "American Association of Cereal Chemists, Inc.",
number = "6",
}
RIS
TY - JOUR
T1 - Stability of vitamin E in wheat flour and whole wheat flour during storage
AU - Engelsen, Merete Møller
AU - Hansen, Åse Solvej
PY - 2008
Y1 - 2008
U2 - 10.1094/CCHEM-85-6-0716
DO - 10.1094/CCHEM-85-6-0716
M3 - Journal article
VL - 85
SP - 716
EP - 720
JO - Cereal Chemistry
JF - Cereal Chemistry
SN - 0009-0352
IS - 6
ER -
ID: 8853306