Oxidative stability of whole wheat bread during storage

Sidsel Langballe Bennedbæk-Jensen; Henrik Oestdal; Morten Rahr Clausen; Mogens Larsen Andersen; Leif Horsfelt Skibsted

doi:10.1016/j.lwt.2010.10.011

Oxidative stability of whole wheat bread during storage

Sidsel Langballe Bennedbæk-Jensen, Henrik Oestdal, Morten Rahr Clausen, Mogens Larsen Andersen, Leif Horsfelt Skibsted

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

46 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Lebensmittel - Wissenschaft und Technologie
Vol/bind	44
Udgave nummer	3
Sider (fra-til)	637-642
Antal sider	6
ISSN	0023-6438
DOI	https://doi.org/10.1016/j.lwt.2010.10.011
Status	Udgivet - 2011

Adgang til dokumentet

10.1016/j.lwt.2010.10.011

Citationsformater

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title = "Oxidative stability of whole wheat bread during storage",

author = "Bennedb{\ae}k-Jensen, {Sidsel Langballe} and Henrik Oestdal and Clausen, {Morten Rahr} and Andersen, {Mogens Larsen} and Skibsted, {Leif Horsfelt}",

year = "2011",

doi = "10.1016/j.lwt.2010.10.011",

language = "English",

volume = "44",

pages = "637--642",

journal = "Lebensmittel - Wissenschaft und Technologie",

issn = "0023-6438",

publisher = "Academic Press",

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}

TY - JOUR

T1 - Oxidative stability of whole wheat bread during storage

AU - Bennedbæk-Jensen, Sidsel Langballe

AU - Oestdal, Henrik

AU - Clausen, Morten Rahr

AU - Andersen, Mogens Larsen

AU - Skibsted, Leif Horsfelt

PY - 2011

Y1 - 2011

U2 - 10.1016/j.lwt.2010.10.011

DO - 10.1016/j.lwt.2010.10.011

M3 - Journal article

SN - 0023-6438

VL - 44

SP - 637

EP - 642

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

IS - 3

ER -