Standard
Two types of radicals in whole milk powder : effect of lactose crystallization, lipid oxidation, and browning reactions. / Thomsen, Marianne Kaaber; Lauridsen, Lene; Skibsted, Leif Horsfelt; Risbo, Jens.
In:
Journal of Agricultural and Food Chemistry, Vol. 53, No. 5, 2005, p. 1805-1811.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Thomsen, MK, Lauridsen, L
, Skibsted, LH & Risbo, J 2005, '
Two types of radicals in whole milk powder: effect of lactose crystallization, lipid oxidation, and browning reactions',
Journal of Agricultural and Food Chemistry, vol. 53, no. 5, pp. 1805-1811.
https://doi.org/10.1021/jf0485483APA
Thomsen, M. K., Lauridsen, L.
, Skibsted, L. H., & Risbo, J. (2005).
Two types of radicals in whole milk powder: effect of lactose crystallization, lipid oxidation, and browning reactions.
Journal of Agricultural and Food Chemistry,
53(5), 1805-1811.
https://doi.org/10.1021/jf0485483Vancouver
Thomsen MK, Lauridsen L
, Skibsted LH, Risbo J.
Two types of radicals in whole milk powder: effect of lactose crystallization, lipid oxidation, and browning reactions.
Journal of Agricultural and Food Chemistry. 2005;53(5):1805-1811.
https://doi.org/10.1021/jf0485483Author
Thomsen, Marianne Kaaber ; Lauridsen, Lene ; Skibsted, Leif Horsfelt ; Risbo, Jens. / Two types of radicals in whole milk powder : effect of lactose crystallization, lipid oxidation, and browning reactions. In: Journal of Agricultural and Food Chemistry. 2005 ; Vol. 53, No. 5. pp. 1805-1811.
Bibtex
@article{a9ddda90a1be11ddb6ae000ea68e967b,
title = "Two types of radicals in whole milk powder: effect of lactose crystallization, lipid oxidation, and browning reactions",
author = "Thomsen, {Marianne Kaaber} and Lene Lauridsen and Skibsted, {Leif Horsfelt} and Jens Risbo",
note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'F{\o}devarekemi\', \'F{\o}devarekemi\', \'F{\o}devarekemi\', \'F{\o}devarekemi\''",
year = "2005",
doi = "10.1021/jf0485483",
language = "English",
volume = "53",
pages = "1805--1811",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "5",
}
RIS
TY - JOUR
T1 - Two types of radicals in whole milk powder
T2 - effect of lactose crystallization, lipid oxidation, and browning reactions
AU - Thomsen, Marianne Kaaber
AU - Lauridsen, Lene
AU - Skibsted, Leif Horsfelt
AU - Risbo, Jens
N1 - Kode for udgivelsesland: 'us'
Kode for bibliotekets beholdning: 'modtaget'
Ukendte organisationer '\'Fødevarekemi\', \'Fødevarekemi\', \'Fødevarekemi\', \'Fødevarekemi\''
PY - 2005
Y1 - 2005
U2 - 10.1021/jf0485483
DO - 10.1021/jf0485483
M3 - Journal article
C2 - 15740077
VL - 53
SP - 1805
EP - 1811
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 5
ER -
