Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals. / Orlien, Pia Vibeke; Andersen, A. B.; Sinkko, T.; Skibsted, L. H.
In: Food Chemistry, Vol. 68, 2000, p. 191-199.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Orlien, PV, Andersen, AB, Sinkko, T & Skibsted, LH 2000, 'Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals', Food Chemistry, vol. 68, pp. 191-199.
APA
Orlien, P. V., Andersen, A. B., Sinkko, T., & Skibsted, L. H. (2000). Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals. Food Chemistry, 68, 191-199.
Vancouver
Orlien PV, Andersen AB, Sinkko T, Skibsted LH. Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals. Food Chemistry. 2000;68:191-199.
Author
Bibtex
@article{c1d33910a1b911ddb6ae000ea68e967b,
title = "Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals",
author = "Orlien, {Pia Vibeke} and Andersen, {A. B.} and T. Sinkko and Skibsted, {L. H.}",
year = "2000",
language = "English",
volume = "68",
pages = "191--199",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals
AU - Orlien, Pia Vibeke
AU - Andersen, A. B.
AU - Sinkko, T.
AU - Skibsted, L. H.
PY - 2000
Y1 - 2000
M3 - Journal article
VL - 68
SP - 191
EP - 199
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -
ID: 7760702