Marianne Nissen Lund
Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
Inflammation, Metabolism and Oxidation
Blegdamsvej 3
2200 København N.
Member of:
ORCID: 0000-0001-8708-2210
1 - 1 out of 1Page size: 10
- Published
Light-induced deterioration of reduced-fat cream cheese: relative importance of protein and lipid oxidation
Andersen, L. T., Lund, Marianne N., Glyager, R., Jensen, S. B., Mortensen, G. & Skibsted, Leif Horsfelt, 2006, In: Milchwissenschaft. 16, 2, p. 162-165 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4223072
Most downloads
-
6048
downloads
Protein oxidation in meat during chill storage
Research output: Book/Report › Ph.D. thesis › Research
Published -
2940
downloads
Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Research output: Contribution to conference › Poster › Research
Published -
2813
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published