Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese

73 Citations (Scopus)

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	47
Issue number	8
Pages (from-to)	3099-3104
Number of pages	6
ISSN	0021-8561
Publication status	Published - 1999

Cite this

@article{6bba8dc0a1ba11ddb6ae000ea68e967b,

title = "Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese",

author = "D. Kristensen and Skibsted, {Leif Horsfelt}",

year = "1999",

language = "English",

volume = "47",

pages = "3099--3104",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "8",

}

TY - JOUR

T1 - Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese

AU - Kristensen, D.

AU - Skibsted, Leif Horsfelt

PY - 1999

Y1 - 1999

M3 - Journal article

SN - 0021-8561

VL - 47

SP - 3099

EP - 3104

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 8

ER -