Oxidative stability of snack and cereal products in relation to moisture sorption

Research output: Contribution to journal › Journal article › peer-review

Standard

Oxidative stability of snack and cereal products in relation to moisture sorption. / Jensen, Pernille Nygaard; Risbo, Jens.

In: Food Chemistry, Vol. 103, No. 3, 2007, p. 717-724.

Research output: Contribution to journal › Journal article › peer-review

Harvard

Jensen, PN & Risbo, J 2007, 'Oxidative stability of snack and cereal products in relation to moisture sorption', Food Chemistry, vol. 103, no. 3, pp. 717-724. https://doi.org/10.1016/j.foodchem.2006.09.012

APA

Jensen, P. N., & Risbo, J. (2007). Oxidative stability of snack and cereal products in relation to moisture sorption. Food Chemistry, 103(3), 717-724. https://doi.org/10.1016/j.foodchem.2006.09.012

Vancouver

Jensen PN, Risbo J. Oxidative stability of snack and cereal products in relation to moisture sorption. Food Chemistry. 2007;103(3):717-724. https://doi.org/10.1016/j.foodchem.2006.09.012

Author

Jensen, Pernille Nygaard ; Risbo, Jens. / Oxidative stability of snack and cereal products in relation to moisture sorption. In: Food Chemistry. 2007 ; Vol. 103, No. 3. pp. 717-724.

Bibtex

@article{26f80a20a1c211ddb6ae000ea68e967b,

title = "Oxidative stability of snack and cereal products in relation to moisture sorption",

author = "Jensen, {Pernille Nygaard} and Jens Risbo",

year = "2007",

doi = "10.1016/j.foodchem.2006.09.012",

language = "English",

volume = "103",

pages = "717--724",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

number = "3",

}

RIS

TY - JOUR

T1 - Oxidative stability of snack and cereal products in relation to moisture sorption

AU - Jensen, Pernille Nygaard

AU - Risbo, Jens

PY - 2007

Y1 - 2007

U2 - 10.1016/j.foodchem.2006.09.012

DO - 10.1016/j.foodchem.2006.09.012

M3 - Journal article

VL - 103

SP - 717

EP - 724

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 3

ER -

ID: 8063660