Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking. / Jongberg, Sisse; Terkelsen, Linda de S.; Miklos, Rikke; Lametsch, Marianne Lund.

In: Meat Science, Vol. 100, 2015, p. 2-9.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Jongberg, S, Terkelsen, LDS, Miklos, R & Lametsch, ML 2015, 'Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking', Meat Science, vol. 100, pp. 2-9. https://doi.org/10.1016/j.meatsci.2014.09.003

APA

Jongberg, S., Terkelsen, L. D. S., Miklos, R., & Lametsch, M. L. (2015). Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking. Meat Science, 100, 2-9. https://doi.org/10.1016/j.meatsci.2014.09.003

Vancouver

Jongberg S, Terkelsen LDS, Miklos R, Lametsch ML. Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking. Meat Science. 2015;100:2-9. https://doi.org/10.1016/j.meatsci.2014.09.003

Author

Jongberg, Sisse ; Terkelsen, Linda de S. ; Miklos, Rikke ; Lametsch, Marianne Lund. / Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking. In: Meat Science. 2015 ; Vol. 100. pp. 2-9.

Bibtex

@article{c195d554ab0e4ebb9dc01cfc0da2365e,
title = "Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking",
author = "Sisse Jongberg and Terkelsen, {Linda de S.} and Rikke Miklos and Lametsch, {Marianne Lund}",
year = "2015",
doi = "10.1016/j.meatsci.2014.09.003",
language = "English",
volume = "100",
pages = "2--9",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

AU - Jongberg, Sisse

AU - Terkelsen, Linda de S.

AU - Miklos, Rikke

AU - Lametsch, Marianne Lund

PY - 2015

Y1 - 2015

U2 - 10.1016/j.meatsci.2014.09.003

DO - 10.1016/j.meatsci.2014.09.003

M3 - Journal article

C2 - 25282040

VL - 100

SP - 2

EP - 9

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -

ID: 124951121