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: 25
- 2014
- Published
Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Jongberg, S., de Sparra Terkelsen, L., Miklos, R. & Lund, Marianne N., 2014.Research output: Contribution to conference › Poster › Research
ID: 4223072
Most downloads
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6082
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Protein oxidation in meat during chill storage
Research output: Book/Report › Ph.D. thesis › Research
Published -
2950
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 -
2845
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published