Standard
Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation. / Jongberg, Sisse; Racanicci, Aline M. C.; Skibsted, Leif H.
In:
Food Chemistry, Vol. 300, 125134, 2019.
Research output: Contribution to journal › Letter › Research › peer-review
Harvard
Jongberg, S, Racanicci, AMC
& Skibsted, LH 2019, '
Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation',
Food Chemistry, vol. 300, 125134.
https://doi.org/10.1016/j.foodchem.2019.125134APA
Jongberg, S., Racanicci, A. M. C.
, & Skibsted, L. H. (2019).
Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation.
Food Chemistry,
300, [125134].
https://doi.org/10.1016/j.foodchem.2019.125134Vancouver
Jongberg S, Racanicci AMC
, Skibsted LH.
Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation.
Food Chemistry. 2019;300. 125134.
https://doi.org/10.1016/j.foodchem.2019.125134Author
Jongberg, Sisse ; Racanicci, Aline M. C. ; Skibsted, Leif H. / Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation. In: Food Chemistry. 2019 ; Vol. 300.
Bibtex
@article{20764b2c10c244c393f8ada0138e8d29,
title = "Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation",
keywords = "Chicken meat model system, Mate extract, Green tea extract, Phenolic antioxidants, Protein thiol oxidation, Protein-polyphenol interaction",
author = "Sisse Jongberg and Racanicci, {Aline M. C.} and Skibsted, {Leif H.}",
year = "2019",
doi = "10.1016/j.foodchem.2019.125134",
language = "English",
volume = "300",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation
AU - Jongberg, Sisse
AU - Racanicci, Aline M. C.
AU - Skibsted, Leif H.
PY - 2019
Y1 - 2019
KW - Chicken meat model system
KW - Mate extract
KW - Green tea extract
KW - Phenolic antioxidants
KW - Protein thiol oxidation
KW - Protein-polyphenol interaction
U2 - 10.1016/j.foodchem.2019.125134
DO - 10.1016/j.foodchem.2019.125134
M3 - Letter
C2 - 31323608
VL - 300
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 125134
ER -
