Phytase activity and degradation of phytic acid during rye bread making

Merete Højrup Møller Nielsen; Marianne Linde Damstrup; Agnete Dal Thomsen; Søren K. Rasmussen; Åse Solvejg Hansen

doi:10.1007/s00217-006-0397-7

Phytase activity and degradation of phytic acid during rye bread making

Merete Højrup Møller Nielsen, Marianne Linde Damstrup, Agnete Dal Thomsen, Søren K. Rasmussen, Åse Solvejg Hansen

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

49 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	European Food Research and Technology
Vol/bind	225
Udgave nummer	2
Sider (fra-til)	173-181
Antal sider	9
ISSN	1438-2377
DOI	https://doi.org/10.1007/s00217-006-0397-7
Status	Udgivet - 2007

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10.1007/s00217-006-0397-7

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Citationsformater

@article{55003ff0a1c211ddb6ae000ea68e967b,

title = "Phytase activity and degradation of phytic acid during rye bread making",

author = "Nielsen, {Merete H{\o}jrup M{\o}ller} and Damstrup, {Marianne Linde} and Thomsen, {Agnete Dal} and Rasmussen, {S{\o}ren K.} and Hansen, {{\AA}se Solvejg}",

year = "2007",

doi = "10.1007/s00217-006-0397-7",

language = "English",

volume = "225",

pages = "173--181",

journal = "European Food Research and Technology",

issn = "1438-2377",

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TY - JOUR

T1 - Phytase activity and degradation of phytic acid during rye bread making

AU - Nielsen, Merete Højrup Møller

AU - Damstrup, Marianne Linde

AU - Thomsen, Agnete Dal

AU - Rasmussen, Søren K.

AU - Hansen, Åse Solvejg

PY - 2007

Y1 - 2007

U2 - 10.1007/s00217-006-0397-7

DO - 10.1007/s00217-006-0397-7

M3 - Journal article

SN - 1438-2377

VL - 225

SP - 173

EP - 181

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 2

ER -