Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin

Research output: Contribution to journalJournal articlepeer-review

Standard

Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin. / Olsen, K.; Kristiansen, K.R.; Skibsted, L.H.

In: Food Chemistry, Vol. 80, No. 2, 2003, p. 255-260.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Olsen, K, Kristiansen, KR & Skibsted, LH 2003, 'Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin', Food Chemistry, vol. 80, no. 2, pp. 255-260.

APA

Olsen, K., Kristiansen, K. R., & Skibsted, L. H. (2003). Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin. Food Chemistry, 80(2), 255-260.

Vancouver

Olsen K, Kristiansen KR, Skibsted LH. Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin. Food Chemistry. 2003;80(2):255-260.

Author

Olsen, K. ; Kristiansen, K.R. ; Skibsted, L.H. / Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin. In: Food Chemistry. 2003 ; Vol. 80, No. 2. pp. 255-260.

Bibtex

@article{c1761d90a1bc11ddb6ae000ea68e967b,
title = "Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin",
author = "K. Olsen and K.R. Kristiansen and L.H. Skibsted",
note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget'",
year = "2003",
language = "English",
volume = "80",
pages = "255--260",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "2",

}

RIS

TY - JOUR

T1 - Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin

AU - Olsen, K.

AU - Kristiansen, K.R.

AU - Skibsted, L.H.

N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget'

PY - 2003

Y1 - 2003

M3 - Journal article

VL - 80

SP - 255

EP - 260

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 2

ER -

ID: 7864844