Marianne Nissen Lund
Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
Inflammation, Metabolism and Oxidation
Blegdamsvej 3
2200 København N.
Medlem af:
ORCID: 0000-0001-8708-2210
1 - 1 ud af 1Pr. side: 10
- 2002
- Udgivet
Antioxidant properties of carnosine re-evaluated in a ferrylmyoglobin model system and in cooked pork patties
Carlsen, C. U., Kröger-Ohlsen, M., Lund, Marianne N., Lund-Nielsen, T., Rønn, B. & Skibsted, Leif Horsfelt, 2002, I: Journal of Agricultural and Food Chemistry. 50, 24, s. 7164-7168 5 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › fagfællebedømt
ID: 4223072
Flest downloads
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5488
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Protein oxidation in meat during chill storage
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Udgivet -
2773
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Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Publikation: Konferencebidrag › Poster › Forskning
Udgivet -
2573
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Publikation: Konferencebidrag › Poster › Forskning
Udgivet