Characterisation of stable radical from dark roasted malt in wort and beer
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Standard
Characterisation of stable radical from dark roasted malt in wort and beer. / Jehle, Doris; Lametsch, Marianne Lund; Øgendal, Lars Holm; Andersen, Mogens Larsen.
I: Food Chemistry, Bind 125, Nr. 2, 2011, s. 380-387.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Jehle, D, Lametsch, ML, Øgendal, LH & Andersen, ML 2011, 'Characterisation of stable radical from dark roasted malt in wort and beer', Food Chemistry, bind 125, nr. 2, s. 380-387. https://doi.org/10.1016/j.foodchem.2010.09.011
APA
Jehle, D., Lametsch, M. L., Øgendal, L. H., & Andersen, M. L. (2011). Characterisation of stable radical from dark roasted malt in wort and beer. Food Chemistry, 125(2), 380-387. https://doi.org/10.1016/j.foodchem.2010.09.011
Vancouver
Jehle D, Lametsch ML, Øgendal LH, Andersen ML. Characterisation of stable radical from dark roasted malt in wort and beer. Food Chemistry. 2011;125(2):380-387. https://doi.org/10.1016/j.foodchem.2010.09.011
Author
Bibtex
@article{d6e6d8893164455283358134465ed5b8,
title = "Characterisation of stable radical from dark roasted malt in wort and beer",
author = "Doris Jehle and Lametsch, {Marianne Lund} and {\O}gendal, {Lars Holm} and Andersen, {Mogens Larsen}",
year = "2011",
doi = "10.1016/j.foodchem.2010.09.011",
language = "English",
volume = "125",
pages = "380--387",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "2",
}
RIS
TY - JOUR
T1 - Characterisation of stable radical from dark roasted malt in wort and beer
AU - Jehle, Doris
AU - Lametsch, Marianne Lund
AU - Øgendal, Lars Holm
AU - Andersen, Mogens Larsen
PY - 2011
Y1 - 2011
U2 - 10.1016/j.foodchem.2010.09.011
DO - 10.1016/j.foodchem.2010.09.011
M3 - Journal article
VL - 125
SP - 380
EP - 387
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 2
ER -
ID: 32133182