Standard
Antioxidant activity of yoghurt peptides : part 2 - characterisation of peptide fractions. / Farvin, Sabeena; Baron, Caroline; Nielsen, Nina Skall; Otte, Jeanette Anita Held; Jacobsen, Winnie Charlotte.
In:
Food Chemistry, Vol. 123, No. 4, 2010, p. 1090-1097.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Farvin, S, Baron, C, Nielsen, NS
, Otte, JAH & Jacobsen, WC 2010, '
Antioxidant activity of yoghurt peptides: part 2 - characterisation of peptide fractions',
Food Chemistry, vol. 123, no. 4, pp. 1090-1097.
https://doi.org/10.1016/j.foodchem.2010.05.029APA
Farvin, S., Baron, C., Nielsen, N. S.
, Otte, J. A. H., & Jacobsen, W. C. (2010).
Antioxidant activity of yoghurt peptides: part 2 - characterisation of peptide fractions.
Food Chemistry,
123(4), 1090-1097.
https://doi.org/10.1016/j.foodchem.2010.05.029Vancouver
Author
Farvin, Sabeena ; Baron, Caroline ; Nielsen, Nina Skall ; Otte, Jeanette Anita Held ; Jacobsen, Winnie Charlotte. / Antioxidant activity of yoghurt peptides : part 2 - characterisation of peptide fractions. In: Food Chemistry. 2010 ; Vol. 123, No. 4. pp. 1090-1097.
Bibtex
@article{756d1400a12c11df928f000ea68e967b,
title = "Antioxidant activity of yoghurt peptides: part 2 - characterisation of peptide fractions",
author = "Sabeena Farvin and Caroline Baron and Nielsen, {Nina Skall} and Otte, {Jeanette Anita Held} and Jacobsen, {Winnie Charlotte}",
year = "2010",
doi = "10.1016/j.foodchem.2010.05.029",
language = "English",
volume = "123",
pages = "1090--1097",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "4",
}
RIS
TY - JOUR
T1 - Antioxidant activity of yoghurt peptides
T2 - part 2 - characterisation of peptide fractions
AU - Farvin, Sabeena
AU - Baron, Caroline
AU - Nielsen, Nina Skall
AU - Otte, Jeanette Anita Held
AU - Jacobsen, Winnie Charlotte
PY - 2010
Y1 - 2010
U2 - 10.1016/j.foodchem.2010.05.029
DO - 10.1016/j.foodchem.2010.05.029
M3 - Journal article
VL - 123
SP - 1090
EP - 1097
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 4
ER -
