The role of phenolic compounds during formation of turbidity in an aromatic bitter
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Standard
The role of phenolic compounds during formation of turbidity in an aromatic bitter. / Rødtjer, Anja; Skibsted, Leif Horsfelt; Andersen, Mogens Larsen.
I: Food Chemistry, Bind 123, Nr. 4, 2010, s. 1035-1039.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Rødtjer, A, Skibsted, LH & Andersen, ML 2010, 'The role of phenolic compounds during formation of turbidity in an aromatic bitter', Food Chemistry, bind 123, nr. 4, s. 1035-1039. https://doi.org/10.1016/j.foodchem.2010.05.056
APA
Rødtjer, A., Skibsted, L. H., & Andersen, M. L. (2010). The role of phenolic compounds during formation of turbidity in an aromatic bitter. Food Chemistry, 123(4), 1035-1039. https://doi.org/10.1016/j.foodchem.2010.05.056
Vancouver
Rødtjer A, Skibsted LH, Andersen ML. The role of phenolic compounds during formation of turbidity in an aromatic bitter. Food Chemistry. 2010;123(4):1035-1039. https://doi.org/10.1016/j.foodchem.2010.05.056
Author
Bibtex
@article{bc45c8a0b02611df825b000ea68e967b,
title = "The role of phenolic compounds during formation of turbidity in an aromatic bitter",
author = "Anja R{\o}dtjer and Skibsted, {Leif Horsfelt} and Andersen, {Mogens Larsen}",
year = "2010",
doi = "10.1016/j.foodchem.2010.05.056",
language = "English",
volume = "123",
pages = "1035--1039",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "4",
}
RIS
TY - JOUR
T1 - The role of phenolic compounds during formation of turbidity in an aromatic bitter
AU - Rødtjer, Anja
AU - Skibsted, Leif Horsfelt
AU - Andersen, Mogens Larsen
PY - 2010
Y1 - 2010
U2 - 10.1016/j.foodchem.2010.05.056
DO - 10.1016/j.foodchem.2010.05.056
M3 - Journal article
VL - 123
SP - 1035
EP - 1039
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 4
ER -
ID: 21569483