Protein and lipid oxidation in parma ham during production

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

Originalsprog	Engelsk
Tidsskrift	Journal of Agricultural and Food Chemistry
Vol/bind	60
Udgave nummer	38
Sider (fra-til)	9737-9745
Antal sider	9
ISSN	0021-8561
DOI	https://doi.org/10.1021/jf3026887
Status	Udgivet - 2012

Adgang til dokumentet

@article{cb733c9abb0a48259546b97600b66343,

title = "Protein and lipid oxidation in parma ham during production",

author = "Glykeria Koutina and Sisse Jongberg and Skibsted, \{Leif Horsfelt\}",

year = "2012",

doi = "10.1021/jf3026887",

language = "English",

volume = "60",

pages = "9737--9745",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "38",

}

TY - JOUR

T1 - Protein and lipid oxidation in parma ham during production

AU - Koutina, Glykeria

AU - Jongberg, Sisse

AU - Skibsted, Leif Horsfelt

PY - 2012

Y1 - 2012

U2 - 10.1021/jf3026887

DO - 10.1021/jf3026887

M3 - Journal article

C2 - 22937878

SN - 0021-8561

VL - 60

SP - 9737

EP - 9745

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 38

ER -