Processing, bioaccessibility and bioavailability of bioactive sulfur compounds: Facts and gaps
Research output: Contribution to journal › Journal article › peer-review
Standard
Processing, bioaccessibility and bioavailability of bioactive sulfur compounds : Facts and gaps. / Barba Orellana, Francisco Jose; Orlien, Vibeke.
In: Journal of Food Composition and Analysis, Vol. 61, 2017, p. 61.Research output: Contribution to journal › Journal article › peer-review
Harvard
Barba Orellana, FJ & Orlien, V 2017, 'Processing, bioaccessibility and bioavailability of bioactive sulfur compounds: Facts and gaps', Journal of Food Composition and Analysis, vol. 61, pp. 61. https://doi.org/10.1016/j.jfca.2017.05.013
APA
Barba Orellana, F. J., & Orlien, V. (2017). Processing, bioaccessibility and bioavailability of bioactive sulfur compounds: Facts and gaps. Journal of Food Composition and Analysis, 61, 61. https://doi.org/10.1016/j.jfca.2017.05.013
Vancouver
Barba Orellana FJ, Orlien V. Processing, bioaccessibility and bioavailability of bioactive sulfur compounds: Facts and gaps. Journal of Food Composition and Analysis. 2017;61:61. https://doi.org/10.1016/j.jfca.2017.05.013
Author
Bibtex
@article{6b13995745fc44ef9863a55cfd947c93,
title = "Processing, bioaccessibility and bioavailability of bioactive sulfur compounds: Facts and gaps",
author = "{Barba Orellana}, {Francisco Jose} and Vibeke Orlien",
year = "2017",
doi = "10.1016/j.jfca.2017.05.013",
language = "English",
volume = "61",
pages = "61",
journal = "Journal of Food Composition and Analysis",
issn = "0889-1575",
publisher = "Academic Press",
}
RIS
TY - JOUR
T1 - Processing, bioaccessibility and bioavailability of bioactive sulfur compounds
T2 - Facts and gaps
AU - Barba Orellana, Francisco Jose
AU - Orlien, Vibeke
PY - 2017
Y1 - 2017
U2 - 10.1016/j.jfca.2017.05.013
DO - 10.1016/j.jfca.2017.05.013
M3 - Journal article
VL - 61
SP - 61
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
SN - 0889-1575
ER -
ID: 180363141