Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links

Research output: Contribution to conferencePosterResearch

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 conferencePosterResearch

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

Jongberg, Sisse ; de Sparra Terkelsen, Linda ; Miklos, Rikke ; Lametsch, Marianne Lund. / Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links.

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