Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Research output: Contribution to conference › Poster › Research
Standard
Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links. / Jongberg, Sisse; de Sparra Terkelsen, Linda ; Miklos, Rikke; Lametsch, Marianne Lund.
2014.Research output: Contribution to conference › Poster › Research
Harvard
Jongberg, S, de Sparra Terkelsen, L, Miklos, R & Lametsch, ML 2014, 'Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links'.
APA
Jongberg, S., de Sparra Terkelsen, L., Miklos, R., & Lametsch, M. L. (2014). Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links.
Vancouver
Jongberg S, de Sparra Terkelsen L, Miklos R, Lametsch ML. Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links. 2014.
Author
Bibtex
@conference{967a63f12acf45f3ade02d969adbc158,
title = "Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links",
author = "Sisse Jongberg and {de Sparra Terkelsen}, Linda and Rikke Miklos and Lametsch, {Marianne Lund}",
year = "2014",
language = "English",
}
RIS
TY - CONF
T1 - Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
AU - Jongberg, Sisse
AU - de Sparra Terkelsen, Linda
AU - Miklos, Rikke
AU - Lametsch, Marianne Lund
PY - 2014
Y1 - 2014
M3 - Poster
ER -
ID: 124837733