Light-induced formation of free radicals in cream cheese
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Light-induced formation of free radicals in cream cheese. / Westermann, Signe; Brüggemann, Dagmar Adeline; Olsen, Karsten; Skibsted, Leif Horsfelt.
In: Food Chemistry, Vol. 116, No. 4, 2009, p. 974-981.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Westermann, S, Brüggemann, DA, Olsen, K & Skibsted, LH 2009, 'Light-induced formation of free radicals in cream cheese', Food Chemistry, vol. 116, no. 4, pp. 974-981. https://doi.org/10.1016/j.foodchem.2009.03.059
APA
Westermann, S., Brüggemann, D. A., Olsen, K., & Skibsted, L. H. (2009). Light-induced formation of free radicals in cream cheese. Food Chemistry, 116(4), 974-981. https://doi.org/10.1016/j.foodchem.2009.03.059
Vancouver
Westermann S, Brüggemann DA, Olsen K, Skibsted LH. Light-induced formation of free radicals in cream cheese. Food Chemistry. 2009;116(4):974-981. https://doi.org/10.1016/j.foodchem.2009.03.059
Author
Bibtex
@article{b2f5c9004f4a11de87b8000ea68e967b,
title = "Light-induced formation of free radicals in cream cheese",
author = "Signe Westermann and Br{\"u}ggemann, {Dagmar Adeline} and Karsten Olsen and Skibsted, {Leif Horsfelt}",
year = "2009",
doi = "10.1016/j.foodchem.2009.03.059",
language = "English",
volume = "116",
pages = "974--981",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "4",
}
RIS
TY - JOUR
T1 - Light-induced formation of free radicals in cream cheese
AU - Westermann, Signe
AU - Brüggemann, Dagmar Adeline
AU - Olsen, Karsten
AU - Skibsted, Leif Horsfelt
PY - 2009
Y1 - 2009
U2 - 10.1016/j.foodchem.2009.03.059
DO - 10.1016/j.foodchem.2009.03.059
M3 - Journal article
VL - 116
SP - 974
EP - 981
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 4
ER -
ID: 12482487