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
- 2010
- Published
Protein oxidation in foods and food quality
Lund, Marianne N. & Baron, C., 2010, Chemical deterioration and physical instability of food and beverages. Skibsted, L. H., Risbo, J. & Andersen, M. L. (eds.). CRC Press, p. 33-69 37 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
ID: 4223072
Most downloads
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6065
downloads
Protein oxidation in meat during chill storage
Research output: Book/Report › Ph.D. thesis › Research
Published -
2943
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 -
2828
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published