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Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. / Jongberg, Sisse; Tørngren, Mari Ann; Gunvig, Annemarie; Skibsted, Leif Horsfelt; Lametsch, Marianne Lund.
I:
Meat Science, 2013, s. 538-546.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Jongberg, S, Tørngren, MA, Gunvig, A
, Skibsted, LH & Lametsch, ML 2013, '
Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork',
Meat Science, s. 538-546.
https://doi.org/10.1016/j.meatsci.2012.11.005APA
Jongberg, S., Tørngren, M. A., Gunvig, A.
, Skibsted, L. H., & Lametsch, M. L. (2013).
Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork.
Meat Science, 538-546.
https://doi.org/10.1016/j.meatsci.2012.11.005Vancouver
Jongberg S, Tørngren MA, Gunvig A
, Skibsted LH, Lametsch ML.
Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork.
Meat Science. 2013;538-546.
https://doi.org/10.1016/j.meatsci.2012.11.005Author
Jongberg, Sisse ; Tørngren, Mari Ann ; Gunvig, Annemarie ; Skibsted, Leif Horsfelt ; Lametsch, Marianne Lund. / Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. I: Meat Science. 2013 ; s. 538-546.
Bibtex
@article{b691f7d0c2704f2fa5114b71382e20dc,
title = "Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork",
author = "Sisse Jongberg and T{\o}rngren, {Mari Ann} and Annemarie Gunvig and Skibsted, {Leif Horsfelt} and Lametsch, {Marianne Lund}",
year = "2013",
doi = "10.1016/j.meatsci.2012.11.005",
language = "English",
pages = "538--546",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork
AU - Jongberg, Sisse
AU - Tørngren, Mari Ann
AU - Gunvig, Annemarie
AU - Skibsted, Leif Horsfelt
AU - Lametsch, Marianne Lund
PY - 2013
Y1 - 2013
U2 - 10.1016/j.meatsci.2012.11.005
DO - 10.1016/j.meatsci.2012.11.005
M3 - Journal article
C2 - 23273462
SP - 538
EP - 546
JO - Meat Science
JF - Meat Science
SN - 0309-1740
ER -
