Antioxidative and prooxidative effects of extracts made from cherry liqueur pomace
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Antioxidative and prooxidative effects of extracts made from cherry liqueur pomace. / Rødtjer, Anja; Skibsted, Leif Horsfelt; Andersen, Mogens Larsen.
In: Food Chemistry, Vol. 99, No. 1, 2006, p. 6-14.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Rødtjer, A, Skibsted, LH & Andersen, ML 2006, 'Antioxidative and prooxidative effects of extracts made from cherry liqueur pomace', Food Chemistry, vol. 99, no. 1, pp. 6-14. https://doi.org/10.1016/j.foodchem.2005.07.011
APA
Rødtjer, A., Skibsted, L. H., & Andersen, M. L. (2006). Antioxidative and prooxidative effects of extracts made from cherry liqueur pomace. Food Chemistry, 99(1), 6-14. https://doi.org/10.1016/j.foodchem.2005.07.011
Vancouver
Rødtjer A, Skibsted LH, Andersen ML. Antioxidative and prooxidative effects of extracts made from cherry liqueur pomace. Food Chemistry. 2006;99(1):6-14. https://doi.org/10.1016/j.foodchem.2005.07.011
Author
Bibtex
@article{715101f0a1c011ddb6ae000ea68e967b,
title = "Antioxidative and prooxidative effects of extracts made from cherry liqueur pomace",
author = "Anja R{\o}dtjer and Skibsted, {Leif Horsfelt} and Andersen, {Mogens Larsen}",
year = "2006",
doi = "10.1016/j.foodchem.2005.07.011",
language = "English",
volume = "99",
pages = "6--14",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "1",
}
RIS
TY - JOUR
T1 - Antioxidative and prooxidative effects of extracts made from cherry liqueur pomace
AU - Rødtjer, Anja
AU - Skibsted, Leif Horsfelt
AU - Andersen, Mogens Larsen
PY - 2006
Y1 - 2006
U2 - 10.1016/j.foodchem.2005.07.011
DO - 10.1016/j.foodchem.2005.07.011
M3 - Journal article
VL - 99
SP - 6
EP - 14
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 1
ER -
ID: 8013247