Standard
Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions. / Bjergegaard, Charlotte; Meinert, Lene; Mortensen, Kirsten Haubjerg; Møller, Peter; Sørensen, Hilmer; Sørensen, Jens Christian.
In:
Polish Journal of Food and Nutrition Sciences, Vol. 57, No. 3, 2007, p. 345-352.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Bjergegaard, C, Meinert, L, Mortensen, KH, Møller, P, Sørensen, H & Sørensen, JC 2007, '
Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions',
Polish Journal of Food and Nutrition Sciences, vol. 57, no. 3, pp. 345-352. <
http://www.pan.olsztyn.pl/journal>
APA
Bjergegaard, C., Meinert, L., Mortensen, K. H., Møller, P., Sørensen, H., & Sørensen, J. C. (2007).
Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions.
Polish Journal of Food and Nutrition Sciences,
57(3), 345-352.
http://www.pan.olsztyn.pl/journalVancouver
Bjergegaard C, Meinert L, Mortensen KH, Møller P, Sørensen H, Sørensen JC. Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions. Polish Journal of Food and Nutrition Sciences. 2007;57(3):345-352.
Author
Bjergegaard, Charlotte ; Meinert, Lene ; Mortensen, Kirsten Haubjerg ; Møller, Peter ; Sørensen, Hilmer ; Sørensen, Jens Christian. / Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions. In: Polish Journal of Food and Nutrition Sciences. 2007 ; Vol. 57, No. 3. pp. 345-352.
Bibtex
@article{a548c540a1c211ddb6ae000ea68e967b,
title = "Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions",
keywords = "Former LIFE faculty, high performance capillary electrophoresis, sugar phosphates, phosphorylated monosaccharides, tryptamine derivatisation, meat, maillard reactions",
author = "Charlotte Bjergegaard and Lene Meinert and Mortensen, {Kirsten Haubjerg} and Peter M{\o}ller and Hilmer S{\o}rensen and S{\o}rensen, {Jens Christian}",
year = "2007",
language = "English",
volume = "57",
pages = "345--352",
journal = "Polish Journal of Food and Nutrition Sciences",
issn = "1230-0322",
publisher = "Polska Akademia Nauk * Instytut Rozrodu Zwierzat i Badan Zywnosci",
number = "3",
}
RIS
TY - JOUR
T1 - Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions
AU - Bjergegaard, Charlotte
AU - Meinert, Lene
AU - Mortensen, Kirsten Haubjerg
AU - Møller, Peter
AU - Sørensen, Hilmer
AU - Sørensen, Jens Christian
PY - 2007
Y1 - 2007
KW - Former LIFE faculty
KW - high performance capillary electrophoresis
KW - sugar phosphates
KW - phosphorylated monosaccharides
KW - tryptamine derivatisation
KW - meat
KW - maillard reactions
M3 - Journal article
VL - 57
SP - 345
EP - 352
JO - Polish Journal of Food and Nutrition Sciences
JF - Polish Journal of Food and Nutrition Sciences
SN - 1230-0322
IS - 3
ER -
