Standard
Transcriptome analysis of Lactococcus lactis subsp. lactis during milk acidification as affected by dissolved oxygen and the redox potential. / Larsen, Nadja; Moslehi Jenabian, Saloomeh; Werner, Birgit Brøsted; Lund Jensen, Maiken; Garrigues, Christel; Vogensen, Finn Kvist; Jespersen, Lene.
In:
International Journal of Food Microbiology, Vol. 226, 2016, p. 5-12.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Larsen, N, Moslehi Jenabian, S, Werner, BB, Lund Jensen, M, Garrigues, C
, Vogensen, FK & Jespersen, L 2016, '
Transcriptome analysis of Lactococcus lactis subsp. lactis during milk acidification as affected by dissolved oxygen and the redox potential',
International Journal of Food Microbiology, vol. 226, pp. 5-12.
https://doi.org/10.1016/j.ijfoodmicro.2016.03.002
APA
Larsen, N., Moslehi Jenabian, S., Werner, B. B., Lund Jensen, M., Garrigues, C.
, Vogensen, F. K., & Jespersen, L. (2016).
Transcriptome analysis of Lactococcus lactis subsp. lactis during milk acidification as affected by dissolved oxygen and the redox potential.
International Journal of Food Microbiology,
226, 5-12.
https://doi.org/10.1016/j.ijfoodmicro.2016.03.002
Vancouver
Larsen N, Moslehi Jenabian S, Werner BB, Lund Jensen M, Garrigues C
, Vogensen FK et al.
Transcriptome analysis of Lactococcus lactis subsp. lactis during milk acidification as affected by dissolved oxygen and the redox potential.
International Journal of Food Microbiology. 2016;226:5-12.
https://doi.org/10.1016/j.ijfoodmicro.2016.03.002
Author
Larsen, Nadja ; Moslehi Jenabian, Saloomeh ; Werner, Birgit Brøsted ; Lund Jensen, Maiken ; Garrigues, Christel ; Vogensen, Finn Kvist ; Jespersen, Lene. / Transcriptome analysis of Lactococcus lactis subsp. lactis during milk acidification as affected by dissolved oxygen and the redox potential. In: International Journal of Food Microbiology. 2016 ; Vol. 226. pp. 5-12.
Bibtex
@article{546449f3fd5a4a008eb1d077bd5bf867,
title = "Transcriptome analysis of Lactococcus lactis subsp. lactis during milk acidification as affected by dissolved oxygen and the redox potential",
author = "Nadja Larsen and {Moslehi Jenabian}, Saloomeh and Werner, {Birgit Br{\o}sted} and {Lund Jensen}, Maiken and Christel Garrigues and Vogensen, {Finn Kvist} and Lene Jespersen",
year = "2016",
doi = "10.1016/j.ijfoodmicro.2016.03.002",
language = "English",
volume = "226",
pages = "5--12",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Transcriptome analysis of Lactococcus lactis subsp. lactis during milk acidification as affected by dissolved oxygen and the redox potential
AU - Larsen, Nadja
AU - Moslehi Jenabian, Saloomeh
AU - Werner, Birgit Brøsted
AU - Lund Jensen, Maiken
AU - Garrigues, Christel
AU - Vogensen, Finn Kvist
AU - Jespersen, Lene
PY - 2016
Y1 - 2016
U2 - 10.1016/j.ijfoodmicro.2016.03.002
DO - 10.1016/j.ijfoodmicro.2016.03.002
M3 - Journal article
C2 - 27015296
VL - 226
SP - 5
EP - 12
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
ER -
