Standard
Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment. / Celik, Ecem Evrim; Amigo Rubio, Jose Manuel; Andersen, Mogens Larsen; Gokmen, Vural.
In:
Food Research International, Vol. 108, 06.2018, p. 286-294.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Celik, EE, Amigo Rubio, JM
, Andersen, ML & Gokmen, V 2018, '
Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment',
Food Research International, vol. 108, pp. 286-294.
https://doi.org/10.1016/j.foodres.2018.03.057APA
Celik, E. E., Amigo Rubio, J. M.
, Andersen, M. L., & Gokmen, V. (2018).
Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment.
Food Research International,
108, 286-294.
https://doi.org/10.1016/j.foodres.2018.03.057Vancouver
Celik EE, Amigo Rubio JM
, Andersen ML, Gokmen V.
Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment.
Food Research International. 2018 Jun;108:286-294.
https://doi.org/10.1016/j.foodres.2018.03.057Author
Celik, Ecem Evrim ; Amigo Rubio, Jose Manuel ; Andersen, Mogens Larsen ; Gokmen, Vural. / Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment. In: Food Research International. 2018 ; Vol. 108. pp. 286-294.
Bibtex
@article{35d5f83a59db4a178b21541b18c36430,
title = "Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment",
keywords = "Melanoidins, Coffee, Bread crust, Hydroxycinnamic acids, Hydroxybenzoic acids, Principal component analysis",
author = "Celik, {Ecem Evrim} and {Amigo Rubio}, {Jose Manuel} and Andersen, {Mogens Larsen} and Vural Gokmen",
year = "2018",
month = jun,
doi = "10.1016/j.foodres.2018.03.057",
language = "English",
volume = "108",
pages = "286--294",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",
}
RIS
TY - JOUR
T1 - Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment
AU - Celik, Ecem Evrim
AU - Amigo Rubio, Jose Manuel
AU - Andersen, Mogens Larsen
AU - Gokmen, Vural
PY - 2018/6
Y1 - 2018/6
KW - Melanoidins
KW - Coffee
KW - Bread crust
KW - Hydroxycinnamic acids
KW - Hydroxybenzoic acids
KW - Principal component analysis
U2 - 10.1016/j.foodres.2018.03.057
DO - 10.1016/j.foodres.2018.03.057
M3 - Journal article
C2 - 29735060
VL - 108
SP - 286
EP - 294
JO - Food Research International
JF - Food Research International
SN - 0963-9969
ER -
