Standard
Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder. / Thomsen, Marianne; Lauridsen, Lene; Skibsted, Leif Horsfelt; Risbo, Jens.
In:
Journal of Agricultural and Food Chemistry, Vol. 53, No. 18, 2005, p. 7082-7090.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Thomsen, M, Lauridsen, L, Skibsted, LH & Risbo, J 2005, 'Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder', Journal of Agricultural and Food Chemistry, vol. 53, no. 18, pp. 7082-7090.
APA
Thomsen, M., Lauridsen, L., Skibsted, L. H., & Risbo, J. (2005). Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder. Journal of Agricultural and Food Chemistry, 53(18), 7082-7090.
Vancouver
Thomsen M, Lauridsen L, Skibsted LH, Risbo J. Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder. Journal of Agricultural and Food Chemistry. 2005;53(18):7082-7090.
Author
Thomsen, Marianne ; Lauridsen, Lene ; Skibsted, Leif Horsfelt ; Risbo, Jens. / Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder. In: Journal of Agricultural and Food Chemistry. 2005 ; Vol. 53, No. 18. pp. 7082-7090.
Bibtex
@article{d2d6bed0a1be11ddb6ae000ea68e967b,
title = "Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder",
keywords = "Former LIFE faculty, Whole milk powder, lactose crystallization, lipid oxidation, Maillard reactions, nonenzymatic browning, ESR spectroscopy, furosine, HMF, radicals",
author = "Marianne Thomsen and Lene Lauridsen and Skibsted, {Leif Horsfelt} and Jens Risbo",
year = "2005",
language = "English",
volume = "53",
pages = "7082--7090",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "18",
}
RIS
TY - JOUR
T1 - Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder
AU - Thomsen, Marianne
AU - Lauridsen, Lene
AU - Skibsted, Leif Horsfelt
AU - Risbo, Jens
PY - 2005
Y1 - 2005
KW - Former LIFE faculty
KW - Whole milk powder, lactose crystallization, lipid oxidation, Maillard reactions, nonenzymatic browning, ESR spectroscopy, furosine, HMF, radicals
M3 - Journal article
VL - 53
SP - 7082
EP - 7090
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 18
ER -
