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High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations. / Carvalho, Daniel O.; Øgendal, Lars Holm; Andersen, Mogens Larsen; Guido, Luís F.
I:
European Food Research and Technology, Bind 242, Nr. 9, 2016, s. 1545-1553.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Carvalho, DO
, Øgendal, LH, Andersen, ML & Guido, LF 2016, '
High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations',
European Food Research and Technology, bind 242, nr. 9, s. 1545-1553.
https://doi.org/10.1007/s00217-016-2655-7APA
Carvalho, D. O.
, Øgendal, L. H., Andersen, M. L., & Guido, L. F. (2016).
High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations.
European Food Research and Technology,
242(9), 1545-1553.
https://doi.org/10.1007/s00217-016-2655-7Vancouver
Carvalho DO
, Øgendal LH, Andersen ML, Guido LF.
High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations.
European Food Research and Technology. 2016;242(9):1545-1553.
https://doi.org/10.1007/s00217-016-2655-7Author
Carvalho, Daniel O. ; Øgendal, Lars Holm ; Andersen, Mogens Larsen ; Guido, Luís F. / High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations. I: European Food Research and Technology. 2016 ; Bind 242, Nr. 9. s. 1545-1553.
Bibtex
@article{86f2ee09b33a4dab87fd6f959e62324c,
title = "High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations",
keywords = "Barley malt, Antioxidant, Pro-oxidant, Electron spin resonance spectroscopy, High molecular weight compounds, Oxidative stability",
author = "Carvalho, {Daniel O.} and {\O}gendal, {Lars Holm} and Andersen, {Mogens Larsen} and Guido, {Lu{\'i}s F.}",
year = "2016",
doi = "10.1007/s00217-016-2655-7",
language = "English",
volume = "242",
pages = "1545--1553",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "9",
}
RIS
TY - JOUR
T1 - High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations
AU - Carvalho, Daniel O.
AU - Øgendal, Lars Holm
AU - Andersen, Mogens Larsen
AU - Guido, Luís F.
PY - 2016
Y1 - 2016
KW - Barley malt
KW - Antioxidant
KW - Pro-oxidant
KW - Electron spin resonance spectroscopy
KW - High molecular weight compounds
KW - Oxidative stability
U2 - 10.1007/s00217-016-2655-7
DO - 10.1007/s00217-016-2655-7
M3 - Journal article
VL - 242
SP - 1545
EP - 1553
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 9
ER -
